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Creamy Pesto Tortellini with Italian Sausage

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A quick and easy dinner recipe featuring cheese tortellini tossed in a creamy basil pesto sauce with savory Italian sausage, garlic, and green onions. Comforting, flavorful, and perfect for busy weeknights.

Ingredients

Scale
  • 9 ounces (250 grams) cheese tortellini (fresh or frozen)
  • 12 ounces (340 grams) Italian sausage (mild or spicy, casings removed)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 green onions, thinly sliced
  • ½ cup (120 ml) basil pesto
  • ¾ cup (180 ml) heavy cream
  • ¼ cup (25 grams) freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 9 ounces (250 grams) of cheese tortellini and cook according to package instructions, usually about 3–5 minutes for fresh or frozen. Stir occasionally to prevent sticking. Once tender and floating, drain and set aside. Save ½ cup of pasta water before draining for sauce adjustment if needed.
  2. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 12 ounces (340 grams) of Italian sausage (casings removed) and break it up with a wooden spoon. Cook for 6–8 minutes until browned and cooked through, with some crispy edges. Stir occasionally to brown evenly. If sausage releases a lot of fat, drain excess but leave a tablespoon for flavor.
  3. Add 3 cloves minced garlic and 2 thinly sliced green onions to the sausage. Sauté for about 1–2 minutes until fragrant but not browned.
  4. Lower the heat and stir in ½ cup (120 ml) basil pesto and ¾ cup (180 ml) heavy cream. Mix gently to combine. Let the sauce simmer on low for 3–4 minutes until it thickens slightly and coats the back of a spoon. If sauce seems too thick, stir in reserved pasta water a little at a time.
  5. Add the drained tortellini directly into the skillet. Toss carefully to coat the pasta in the creamy pesto sauce. Cook together for another 2 minutes so flavors meld well.
  6. Finish by stirring in ¼ cup (25 grams) freshly grated Parmesan cheese. Season with salt and black pepper to taste. If you like a little heat, sprinkle ¼ teaspoon red pepper flakes now. Give everything a final gentle toss.
  7. Serve immediately with an extra sprinkle of Parmesan and a few fresh basil leaves if available.

Notes

Take your time browning the sausage to develop flavor and texture. Use fresh garlic and green onions for brightness. Reserve some pasta water to adjust sauce consistency if needed. Simmer sauce gently on low heat to prevent cream from curdling. Stir in Parmesan cheese at the end to keep sauce silky. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of cream or water.

Nutrition

Keywords: creamy pesto tortellini, Italian sausage, easy dinner, pasta recipe, quick meal, comfort food, basil pesto, sausage pasta

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