Making a dinner two weeks in a row is highly rare in the Schultz residence. I actually think this might be the first time ever! That means it is something special, indeed. This tomato cream sauce is kind of a necessary part of any pasta lifestyle. David and I ate this tortellini watching game three of the world series and it was so cozy and delightful. He has really raved about it REPEATEDLY ever since and requested it again only three days later.
One Pan, 20 Minute Sausage Tortellini
Serves four
1 tablespoon olive oil
1 pound sausage, sliced
1 cup vegetable broth
24 ounces (about 2 and 1/2 cups) tomato pasta sauce
1/2 cup heavy cream
1 pound frozen tortellini
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flake
Fresh oregano (optional)
Heat olive oil in a large skillet over medium heat. Add sausage and brown for 4 minutes, stirring once.
Add vegetable broth, tomato pasta sauce, heavy cream, tortellini, garlic powder, salt, pepper, and red pepper flake to pan.
Reduce heat to low and cover, cooking for 12 minutes. Top with fresh oregano (optional).
- 1 tablespoon olive oil
- 1 pound sausage, sliced
- 1 cup vegetable broth
- 24 ounces (about 2 and ½ cups) tomato pasta sauce
- ½ cup heavy cream
- 1 pound frozen tortellini
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon red pepper flake
- Fresh oregano (optional)
- Heat olive oil in a large skillet over medium heat. Add sausage and brown for 4 minutes, stirring once.
- Add vegetable broth, tomato pasta sauce, heavy cream, tortellini, garlic powder, salt, pepper, and red pepper flake to pan.
- Reduce heat to low and cover, cooking for 12 minutes. Top with fresh oregano (optional).
Adapted from Kevin and Amanda.
