This unbelievably silky sausage tortellini is an easy, one-skillet meal that’s ready from start to finish in about 30 minutes. Not only is clean-up a breeze, but it looks super fancy when serving, too!
Nothing says “Romantic Date Night In” like pasta. It’s warm, comforting, and there are so many ways you can make it special at home! Other cozy favorites include our family’s passed down recipe for 3-Generation Classic Lasagna, this Fettuccini Alfredo with Peas and Pancetta, and my Italian Sausage Bucatini with Brown Butter and Herbs.
INGREDIENTS FOR THIS ONE-SKILLET MASTERPIECE:
I’m completely obsessed with the combination of sausage and mushrooms… they go so well together! Don’t you agree? Here’s what you’ll need.
- Sun-Dried Tomato Oil
- Yellow Onion
- Salt + Pepper
- Garlic Cloves
- Baby Bella Mushrooms
- Butter
- Sun-Dried Tomatoes
- Tomato Paste
- Beef Stock
- Truffle & Sea Salt Boursin
- Heavy Cream
- Fresh Sausage Tortellini
- Shaved Parmesan
- Italian Parsley
- Red Pepper Flakes
What is sun-dried tomato oil, you ask? It’s one of my favorite hacks… I use the oil that the sun-dried tomatoes are packed in for extra flavor! Of course you can use regular EVOO if that’s what you prefer, but why let that seasoned oil you already have in the jar go to waste?
SERVING SUGGESTIONS:
Serving a larger crowd or folks who have a bigger appetite? Try one of these to go along with your meal!
- Simple green and fresh veggies dressed with my Super Creamy Italian Salad Dressing.
- Since your oven is available, bake up this Foolproof Homemade Garlic Bread while you’re cooking.
- If you’d like to make a mix of the two above, try this Piadine (Italian flatbread topped with salad).
VARIATIONS AND SWAPS:
PASTA: While I used fresh sausage tortellini for this recipe, you could also use fresh ravioli, or any frozen variety. Want to use a different shape of noodles instead? Go ahead and add some sausage to the skillet before you sauté the mushrooms. Personally I brown the sausage, then remove it, and continue on with my onions, garlic, and mushrooms, deglaze, etc. If you’re wanting to use a boxed pasta instead of fresh, you will need to cook the noodles separately then mix them into the mushroom & sausage sauce before serving.
SAUSAGE: This works with mild, sweet, and hot Italian sausage, so use whichever one you like best. Personally, I usually go for hot but I’ll eat any of them. Want to make this vegetarian? No problem. Just swap the sausage tortellini for cheese or mushroom and swap the beef stock with veggie stock.
TOMATOES: I go ahead and make the creamy sauce with aromatics, mushrooms, beef broth, sun-dried tomatoes, and tomato paste. However, if you want to add in some fresh tomatoes, go for it! I think cherry tomatoes cut in half would taste great here. Just make sure to sauté them for a bit so they break down and become part of the sauce. You also might need to add a little more salt.
MORE PASTA IDEAS YOU’LL LOVE:
My Grandma’s Favorite Recipe for Pastina: Italian Penicillin
Beef and Mushroom Lasagna Soup
Sausage and Bechemel Pumpkin Lasagna
High Protein Homemade Mac & Cheese
Zucchini Pasta with Peas, Herbs, and Burrata
Classic Fettuccini Alfredo with Peas and Pancetta
White Lasagna Soup with Chicken
Picnic Caprese Orzo Pasta Salad with Aged Balsamic
VIEW ALL RECIPES BY CLICKING HERE!
One-Skillet Sausage Tortellini in Creamy Truffle Mushroom Sauce
Ingredients
FOR THE SKILLET:
- 2 tbsp. Sun-Dried Tomato Oil
- 1 Yellow Onion, diced
- 6 Garlic Cloves, sliced
- 8 oz. Baby Bella Mushrooms, chopped
- 1 tbsp. Butter
- Salt + Pepper, to taste
- 3 Sun-Dried Tomatoes, drained and chopped
- 4 tbsp. Tomato Paste
- 1-1/2 cups Beef Stock
- 1 Truffle and Sea Salt Boursin Cheese, 5.2 oz
- 3/4 cup Heavy Cream
- 20 oz. Fresh Sausage Tortellini
SUGGESTED GARNISH:
- Fresh Shredded Parmesan, to taste
- 2 tbsp. Chopped Italian Parsley
- Red Pepper Flakes, optional
Instructions
- In a large pan, warm the tomato oil over medium heat in a large skillet. Add in your onion and sauté until softened, about 4 minutes.
- Add in the garlic and mushrooms. Sauté until the mushrooms are starting to become slightly golden brown, about 7 minutes.
- Once browned, add the sun-dried tomatoes and cook for 2 - 3 minutes. Next add the tomato paste and stir. Cook for an additional minute or so, then add the broth to deglaze, Boursin cheese, and cream. Stir to melt the Boursin, making sure to scrape up the brown bits on the bottom of the pan.
- Once a sauce as formed, add the tortellini’s and stir to combine. Cover and simmer for about 5 - 7 minutes, or until the tortellini is tender. Uncover, turn the burner off, and allow to sit for 2 minutes (sauce will thicken as it cools).
- Serve immediately with a garnish of chopped Italian parsley, parmesan cheese, and if desired add red pepper flakes.
NOTES ON THIS RECIPE:
- Add salt and pepper to taste when sautéing the mushrooms. I’d say about 1/2 – 1 tsp. each. Keep in mind if you’re using salted or unsalted butter during this step and adjust accordingly.
- If you’d like to swap out the heavy cream for half and half, that’ll work. It won’t be as creamy and decadent, but it will still do the job here.
- Leftovers should be kept refrigerated in a sealed container and consumed within the next 2 days.
PIN THIS FOR LATER:
Leave a Reply