Ingredients
Equipment
Method
Make Creamy Tomato Basil Tortelloni with Chicken Sausage (Turkey): A Simple Method
- Bring a large pot of salted water to a boil. Add 12 ounces of tortelloni and cook according to package instructions, usually about 3-5 minutes, until al dente. Drain well and set aside, reserving about ½ cup of pasta water for later.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 pound of sliced turkey chicken sausage and cook until browned and cooked through, about 5-7 minutes. Remove sausage from the pan and set aside.
- In the same skillet, add the halved cherry tomatoes. Cook for 3-4 minutes until softened and juices begin to release.
- Reduce heat to low and pour in 1 cup of heavy cream. Stir in 1 teaspoon garlic powder, salt, and pepper to taste. Let the cream simmer gently for 2-3 minutes to thicken slightly.
- Return the browned chicken sausage to the skillet. Add the cooked tortelloni and chopped fresh basil. Toss everything together gently, adding reserved pasta water a little at a time if the sauce needs loosening.
- Divide the creamy tortelloni and sausage among plates. Top with freshly grated Parmesan cheese and extra basil if desired. Serve immediately and enjoy!
Notes
- Add a pinch of red pepper flakes for a spicy kick.
- Swap heavy cream for half-and-half or coconut cream for a lighter or dairy-free option.
- Use spinach or arugula instead of basil for a different herbaceous note.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently adding cream or milk to loosen sauce.
- Add fresh basil at the end to preserve its bright flavor and color.