If you’re looking for a cozy, comforting, and downright delicious pasta dish that feels a little fancy but comes together easily, you’re going to love this Tortellini with Sausage and Mascarpone Recipe. It’s packed with rich, creamy flavors and just the right amount of spice, making it a perfect weeknight dinner that feels like a special treat. Stick with me—I’m excited to share all the tips and tricks to help you nail this satisfying meal every time.
Why You’ll Love This Recipe
- Creamy & Spicy Harmony: The mascarpone creates a silky sauce that balances the heat from the spicy sausage perfectly.
- Quick & Easy: You can have it on the table in about 30 minutes, making it a great option for busy weeknights.
- Feels Like a Special Occasion: Even though it’s simple, the rich flavors make it feel like a restaurant-worthy dish.
- Family Favorite: My crew goes nuts for this, and I bet yours will too.
Ingredients You’ll Need
These ingredients work so well together to create layers of flavor without requiring a ton of prep. When I shop for this dish, I always grab a spicy Italian sausage that’s got good seasoning on its own, and mascarpone—the creamy secret weapon that takes the sauce over the top.
- Spicy Italian sausage: Look for good quality sausage for the best flavor and spice level that suits your taste.
- Garlic: Fresh is best—mince it finely so it melds smoothly into the sauce.
- Shallot: Adds a subtle sweetness and depth without overpowering the dish.
- Red pepper flakes: Adjust according to how spicy you want it; I usually keep it moderate.
- Red sauce: Your favorite jarred marinara works perfectly here for convenience.
- Heavy cream: Just a splash to bring creaminess and help bind the sauce.
- Mascarpone cheese: This is the magic ingredient that makes the sauce rich and luxurious.
- Refrigerated tortellini: Cheese-filled tortellini is my go-to; fresh pasta really elevates the dish.
- Kosher salt & freshly cracked black pepper: To season and balance flavors at the end.
- Freshly grated parmesan cheese: For garnish—it adds a lovely salty punch and texture contrast.
Variations
I love how versatile this Tortellini with Sausage and Mascarpone Recipe is. Don’t hesitate to play around with the ingredients to suit your mood or dietary preferences—cooking should always be fun and flexible.
- Swap the sausage: I sometimes use sweet Italian sausage if I want to tone down the heat, and it still tastes amazing.
- Vegetarian version: Replace sausage with sautéed mushrooms and add a pinch of smoked paprika for depth.
- Herb additions: Fresh basil or thyme stirred in at the end lifts the dish beautifully.
- Sauce variations: Try using a vodka sauce instead of red sauce for a different creamy twist.
How to Make Tortellini with Sausage and Mascarpone Recipe
Step 1: Brown the Sausage
First things first, take the sausage out of its casings and crumble it into a hot skillet over medium-high heat. I like to let it sit undisturbed for a minute or two to get some good caramelization before stirring. Once it’s browned and cooked through, drain off most of the fat but leave a little behind to help build flavor in the sauce. This step lays the savory, spicy foundation for the whole dish.
Step 2: Sauté Aromatics and Add Sauce Ingredients
With the sausage still in the pan, toss in the minced garlic, sliced shallot, and red pepper flakes. Sauté for just about 60 seconds—watch carefully so the garlic doesn’t burn. Then pour in your red sauce, along with the heavy cream and mascarpone cheese. Stir everything together and let it simmer for 5-7 minutes until it’s nice and saucy. This is where the richness really comes together, so patience here pays off.
Step 3: Cook the Tortellini and Combine
Cook your tortellini according to the package instructions. Be sure to save about ¼ cup of the pasta cooking water before draining—that starchy water is magic when added back to the sauce. Toss the drained tortellini into the sauce along with the reserved water; it helps the sauce cling beautifully to the pasta. Season with kosher salt and black pepper to taste, and don’t be shy with the parmesan cheese topping.
Pro Tips for Making Tortellini with Sausage and Mascarpone Recipe
- Don’t Overcook the Tortellini: Cook it just until al dente to avoid mushy pasta that won’t hold up in the creamy sauce.
- Use the Pasta Water: Adding reserved pasta water is a little trick I discovered that makes the sauce silky and helps it cling to every nook of the tortellini.
- Balancing Heat: If you prefer less spice, start with less red pepper flakes—you can always add more later for extra punch.
- Avoid Burning Garlic: Hold off on adding garlic until the sausage has browned to prevent it from turning bitter.
How to Serve Tortellini with Sausage and Mascarpone Recipe
Garnishes
I always top this dish with freshly grated parmesan—not the pre-shredded kind—to get that fresh, nutty flavor and melt-in-your-mouth texture. Sometimes I throw on a little chopped fresh parsley or basil if I have it on hand; it adds a pop of color and freshness that brightens the rich sauce.
Side Dishes
To keep things balanced, I like serving this with a crisp green salad dressed in lemon vinaigrette, or some roasted vegetables like asparagus or broccoli. Garlic bread or focaccia is a great addition too—perfect for mopping up any leftover sauce.
Creative Ways to Present
For special dinners, I’ll serve the tortellini in shallow bowls dusted with extra parmesan and chopped herbs, alongside a glass of red wine. Presentation gets an upgrade when you garnish with a drizzle of good quality olive oil or a sprinkle of toasted pine nuts for a little crunch.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I like to keep the sauce and tortellini together because the flavors continue to meld, making it even tastier the next day.
Freezing
I’ve frozen this dish a few times in portioned containers. Just be sure to thaw it overnight in the fridge before reheating. The texture holds up well because of the creamy sauce, which protects the pasta from drying out.
Reheating
To reheat, I gently warm it over low heat on the stove, adding a splash of water or broth if the sauce feels too thick. This helps keep the sauce glossy and smooth. Microwave works too—just heat in short bursts, stirring between.
FAQs
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Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini works just fine—just add an extra minute or two to the cooking time according to package instructions. Be sure to keep an eye on the texture so it doesn’t overcook.
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Is mascarpone essential, or can I substitute it?
Mascarpone adds that signature creamy richness, but if you can’t find it, cream cheese mixed with a little heavy cream can work as a substitute. The flavor won’t be exactly the same, but you’ll still get a luscious sauce.
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How can I make this dish less spicy for kids?
I recommend using sweet Italian sausage and reducing or omitting the red pepper flakes. You can also add more mascarpone or cream to mellow out any residual heat.
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Can I make this dish dairy-free?
To make a dairy-free version, swap mascarpone and heavy cream with coconut cream or cashew cream, and use a dairy-free cheese alternative. Keep in mind the flavor profile will shift, but it’s still delicious!
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What can I serve with Tortellini with Sausage and Mascarpone Recipe?
A simple green salad, roasted vegetables, or some crusty bread complement the richness of this dish perfectly, balancing flavors and textures for a satisfying meal.
Final Thoughts
Honestly, I absolutely love how this Tortellini with Sausage and Mascarpone Recipe turns out every single time. It’s one of those meals that feels indulgent without feeling complicated, and it always earns compliments around my table. Give it a try—you’ll find yourself reaching for it again and again when you want something comforting, flavorful, and easy to whip up after a long day. Cooking doesn’t have to be stressful, and this recipe proves that wonderfully.
Print
Tortellini with Sausage and Mascarpone Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and flavorful Italian-inspired pasta dish featuring spicy Italian sausage, creamy mascarpone, and tender tortellini in a rich red sauce. Perfect for a quick weeknight meal that combines savory, spicy, and creamy elements.
Ingredients
Sausage and Sauce
- 12 ounces spicy Italian sausage, crumbled
- 4 cloves garlic, minced
- 1 shallot, sliced
- 1 teaspoon red pepper flakes
- 2 cups of your favorite red sauce
- ¼ cup heavy cream
- ¼ cup mascarpone cheese
- Kosher salt and freshly cracked black pepper to taste
Pasta
- 1 9-ounce package refrigerated tortellini
- Freshly grated parmesan cheese to taste
Instructions
- Brown the Sausage: Remove the sausage meat from the casings and crumble it into a skillet. Cook over medium-high heat, stirring occasionally, until the sausage is evenly browned. Drain most of the fat, leaving the browned sausage in the pan.
- Sauté Aromatics and Build Sauce: To the same pan with the sausage, add the minced garlic, sliced shallot, and red pepper flakes. Sauté for about 60 seconds until fragrant. Then pour in the red sauce, heavy cream, and mascarpone cheese. Stir and cook for 5 to 7 minutes until the sauce is well combined and saucy.
- Cook the Tortellini: Prepare the refrigerated tortellini according to the package instructions, usually boiling for several minutes until tender. Reserve ¼ cup of the pasta cooking water before draining.
- Combine Pasta and Sauce: Add the drained tortellini and reserved pasta water to the sauce in the skillet. Stir to coat the pasta thoroughly, then season with kosher salt and freshly cracked black pepper to taste.
- Serve: Plate the sauced tortellini and generously sprinkle freshly grated parmesan cheese over the top before serving.
Notes
- Using spicy Italian sausage adds a nice kick; consider mild sausage if you prefer less heat.
- Reserve pasta water helps to loosen and bind the sauce to the pasta for a creamier texture.
- Mascarpone cheese can be substituted with cream cheese for a similar creamy effect, but mascarpone is preferred for authenticity.
- Fresh parmesan elevates the flavor—grate it just before serving for best results.
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups)
- Calories: 550
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
