Why You’ll Love This Recipe
This recipe brings together the best of Italian flavors—cheese-filled tortellini, savory sausage, fresh broccoli, and a luscious pink cream sauce made from marinara and heavy cream. It’s easy to prepare with minimal active cooking time and is perfect for those who love creamy pasta dishes with a bit of a kick from crushed red pepper. Plus, it’s a complete meal with protein, veggies, and carbs all in one bowl.
Ingredients
24 ounces cheese tortellini
4 links sweet Italian sausage
2 cups broccoli florets
2 cups prepared marinara sauce
1 teaspoon Italian seasoning
½ cup heavy cream
1 teaspoon kosher salt
⅛ teaspoon crushed red pepper
2 tablespoons grated Pecorino Romano cheese (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil.
- Place the sausage links on the baking sheet and roast for 25–30 minutes, until cooked through and no longer pink.
- Remove the sausage from the oven and slice into ½-inch thick pieces.
- About 15 minutes after putting the sausage in the oven, bring a large pot of salted water to a rolling boil. Add the tortellini and cook for 2–3 minutes until they float to the top. Drain and set aside.
- In a small saucepan, combine marinara sauce, Italian seasoning, crushed red pepper, heavy cream, and kosher salt. Heat over low until warmed through and well combined.
- Steam the broccoli florets by microwaving them with a little water in a microwave-safe dish for about 5 minutes, then drain.
- In a large pot, combine the cooked tortellini, sliced sausage, steamed broccoli, and pink cream sauce. Toss gently to coat everything evenly.
- Transfer to a serving bowl and garnish with grated Pecorino Romano cheese before serving.
Servings and timing
- Serves: 4
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Use spicy Italian sausage for a bit of heat.
- Substitute broccoli with other vegetables like spinach, asparagus, or peas.
- Swap heavy cream with half-and-half or a non-dairy cream alternative for a lighter or vegan version.
- Add garlic or onion powder to the sauce for extra flavor.
- Top with fresh basil or parsley for a fresh garnish.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat or microwave until warmed through. Add a splash of milk or cream if the sauce thickens too much during storage.
- This dish is best enjoyed fresh but reheats well for meal prep.
FAQs
Can I use fresh tortellini instead of frozen or refrigerated?
Yes, fresh tortellini can be used. Adjust the cooking time slightly based on package instructions.
Can I prepare the sausage ahead of time?
Absolutely, cooked sausage can be stored in the fridge and added when assembling the dish.
What can I substitute for heavy cream?
You can use half-and-half, coconut cream, or cashew cream as alternatives.
Is this dish spicy?
It has a mild kick from the crushed red pepper, but you can adjust or omit it to suit your spice preference.
Can I use turkey or chicken sausage instead?
Yes, those options work well and provide a leaner protein choice.
Can I add more vegetables?
Yes, feel free to add mushrooms, bell peppers, or zucchini for extra nutrition.
How do I make this gluten-free?
Use gluten-free tortellini and ensure the marinara sauce is gluten-free.
Can I freeze leftovers?
Freezing pasta with cream sauce is not recommended as the texture can change. It’s best to refrigerate.
Can I make the sauce ahead of time?
Yes, the pink cream sauce can be made a day ahead and reheated gently before combining with the other ingredients.
What cheese works best for garnish?
Pecorino Romano is traditional, but Parmesan is a great alternative.
Conclusion
Tortellini with Sausage and Broccoli in a Pink Cream Sauce is a satisfying and flavorful meal that’s easy to prepare and perfect for any occasion. Combining tender pasta, savory sausage, and fresh broccoli in a creamy tomato sauce, this dish hits all the right notes of comfort and elegance. It’s sure to become a favorite in your dinner rotation.
Tortellini with Sausage and Broccoli in a Pink Cream Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Boiling, Simmering
- Cuisine: Italian
- Diet: Low Fat
Description
A hearty Italian-inspired dish combining cheese tortellini with roasted sweet Italian sausage and tender broccoli, tossed in a rich and creamy pink tomato sauce. Perfect for comforting weeknight or weekend dinners.
Ingredients
24 ounces cheese tortellini
4 links sweet Italian sausage
2 cups broccoli florets
2 cups prepared marinara sauce
1 teaspoon Italian seasoning
½ cup heavy cream
1 teaspoon kosher salt
⅛ teaspoon crushed red pepper
2 tablespoons grated Pecorino Romano cheese (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil.
- Place the sausage links on the baking sheet and roast for 25–30 minutes, until cooked through and no longer pink.
- Remove the sausage from the oven and slice into ½-inch thick pieces.
- About 15 minutes after putting the sausage in the oven, bring a large pot of salted water to a rolling boil. Add the tortellini and cook for 2–3 minutes until they float to the top. Drain and set aside.
- In a small saucepan, combine marinara sauce, Italian seasoning, crushed red pepper, heavy cream, and kosher salt. Heat over low until warmed through and well combined.
- Steam the broccoli florets by microwaving them with a little water in a microwave-safe dish for about 5 minutes, then drain.
- In a large pot, combine the cooked tortellini, sliced sausage, steamed broccoli, and pink cream sauce. Toss gently to coat everything evenly.
- Transfer to a serving bowl and garnish with grated Pecorino Romano cheese before serving.
Notes
Use spicy Italian sausage for added heat.
Substitute broccoli with spinach, asparagus, or peas for variety.
Swap heavy cream with half-and-half or non-dairy cream for a lighter or vegan version.
Add garlic or onion powder to the sauce for extra flavor.
Top with fresh basil or parsley for a fresh garnish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave, adding milk or cream if sauce thickens.
Use gluten-free tortellini and marinara sauce to make this dish gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg
