I always think a good pasta dish should be something to look forward to, and Italian Sausage Tortellini certainly fits the bill. There is something rather lovely about bringing a big bowl of colourful pasta to the table, especially when it is filled with delicious Italian sausage. It is the sort of meal that makes everyone feel welcome, whether you are cooking for the family or having a couple of friends round for supper.
What makes this dish particularly attractive is the green pasta. It has such a lovely colour, usually coming from spinach, and looks wonderful alongside a rich, savoury filling. I like using green pasta because it makes an ordinary pasta supper feel a little more special. It also looks beautiful when served in a shallow bowl with a generous spoonful of sauce over the top.
The sausage filling is really where the character of this dish comes from. Italian sausage has so much flavour of its own, with lovely hints of garlic, herbs and sometimes fennel or a little chilli. Wrapped inside soft pasta parcels, it makes every mouthful satisfying. I particularly enjoy the combination of the delicate pasta with the more robust flavour of the sausage.
Of course, choosing the right sauce makes all the difference. I have found that tortellini is wonderfully versatile, and there are several sauces that work beautifully with it. Sometimes I prefer something light, while on other occasions I fancy a richer, creamier sauce. It really depends on my mood and who is coming to dinner.
My Favourite Sauces for Italian Sausage Tortellini
If you are wondering what to serve with your tortellini, here are some lovely possibilities worth trying.
- Creamy Parmesan Sauce: This is a favourite of mine. Cream, garlic and freshly grated Parmesan make a wonderfully smooth sauce that clings to the pasta. It is rich without needing too many extra ingredients.
- Tomato and Basil Sauce: You cannot go far wrong with a good tomato sauce. Fresh basil and garlic bring a lovely Italian flavour, while the slight acidity of the tomatoes balances the sausage filling.
- Garlic Butter Sauce: Sometimes the simplest things are the best. A little melted butter, gently cooked garlic, parsley and Parmesan make a delicious coating without hiding the flavour of the tortellini.
- Creamy Mushroom Sauce: I love adding mushrooms to pasta dishes. Their earthy flavour works particularly well with Italian sausage, especially when finished with a little cream.
- Roasted Red Pepper Sauce: This is a lovely alternative to tomato sauce. Roasted peppers bring a gentle sweetness and a beautiful colour that looks especially attractive with green pasta.
- Basil Pesto: A spoonful of good basil pesto adds freshness, garlic and a lovely nutty flavour. It is particularly nice when you want something quick and full of character.
- Spicy Arrabbiata Sauce: If you enjoy a little warmth, this tomato and chilli sauce is well worth considering. The gentle heat works wonderfully with the savoury sausage filling.
- Sage and Brown Butter: This is a slightly more indulgent choice. Butter cooked until golden and nutty, with crispy sage leaves and a little Parmesan, makes a wonderfully simple accompaniment.
- Tomato and Mascarpone Sauce: For something creamy but still fresh, I would happily choose this. The tomatoes provide a lovely flavour, while mascarpone gives the sauce a smooth and gentle richness.
Personally, I would probably choose the creamy mushroom sauce for a cosy evening meal or tomato and basil when I fancy something lighter. However, I would encourage you to experiment because there really isn’t just one right way to enjoy this pasta.
What I Like to Serve Alongside
Although tortellini makes a satisfying meal on its own, I do enjoy putting a few little extras on the table. A fresh green salad with a simple balsamic dressing is always welcome, particularly if I have chosen a creamy sauce. It adds freshness and stops the meal from feeling too heavy.
Then there is garlic bread! I don’t think you can beat a warm piece of garlic bread alongside a good pasta dish. It is especially useful for soaking up any lovely sauce left at the bottom of the bowl. A basket of crusty Italian bread is another good choice.
To finish everything off, I like to add a little freshly grated Parmesan, some torn basil leaves and a sprinkling of black pepper. These simple touches make the dish look lovely, even when it is just an ordinary evening at home.
A Pasta Dish to Bring Everyone Together
What I particularly like about Italian Sausage Tortellini is that it feels like a proper meal without being overly complicated. The green pasta looks inviting, the sausage filling provides plenty of flavour, and the choice of sauces means you can enjoy it differently each time.
It is just as welcome at a family dinner as it is when friends come round for a relaxed lunch. I would happily put a large serving bowl in the middle of the table and let everyone help themselves. After all, some of the nicest meals are those where nobody is in a hurry to leave the table.
This is comfort food with a little Italian charm served with a sauce you love, add a little Parmesan and perhaps pour yourself something nice to drink. Then sit down, enjoy every mouthful and, most importantly, remember that good home cooking doesn’t have to be complicated to make people happy.
Italian Sausage Tortellini
Equipment
- food processor or blender
- Rolling Pin or pasta machine
- Sharp Knife or pastry cutter
- Pasta cutter
Ingredients
For the Green Pasta:
- 200 g plain flour
- 100 g spinach fresh
- 2 large eggs free range
- 1 tbsp olive oil
- 1 pinch salt
For the Italian Sausage Filling:
- 300 g Italian sausages skins removed
- 1 small shallot finely chopped
- 1 clove garlic crushed
- 30 g Parmesan cheese grated
- 1 tbsp fresh parsley chopped
- ½ tsp dried oregano
- Black pepper to taste
For the Tomato and Basil Sauce:
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic crushed
- 400 g chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried oregano
- basil leaves fresh
- salt to taste
- black pepper to taste
To Serve:
- Parmesan grated
- basil leaves fresh
- extra virgin olive oil
Instructions
- Wash the spinach and cook it briefly in boiling water until wilted. Drain thoroughly and squeeze out as much moisture as possible.100 g spinach
- Blend the spinach until smooth and allow it to cool. Place the flour and salt in a mixing bowl, then make a well in the centre. Add the eggs, olive oil and spinach purée.200 g plain flour, 2 large eggs, 1 pinch salt, 1 tbsp olive oil
- Mix everything together until a dough forms. Knead for approximately 8–10 minutes until smooth and elastic. Wrap in cling film and leave to rest for 30 minutes.
- Remove the skins from the Italian sausages and place the meat in a frying pan. Add the chopped shallot and garlic.300 g Italian sausages, 1 small shallot, 1 clove garlic
- Cook over a medium heat, breaking the sausage meat into small pieces as it browns. Make sure the sausage is thoroughly cooked.
- Remove from the heat and allow it to cool. Stir in the Parmesan, parsley, oregano and black pepper. Mix well so the filling is evenly combined.30 g Parmesan cheese, 1 tbsp fresh parsley, ½ tsp dried oregano, Black pepper
- Divide the rested pasta dough into manageable portions. Roll each portion through a pasta machine or with a rolling pin until very thin.
- Cut the pasta into circles approximately 7–8cm across. Place a small teaspoon of sausage filling in the centre of each circle.
- Brush the edges lightly with water and fold the pasta over to form a half-moon shape. Press the edges firmly together, removing any trapped air.
- Bring the two corners of each half-moon together around your finger and press them firmly to form the traditional tortellini shape.
- Place the finished tortellini on a lightly floured tray while you prepare the remaining pasta.
- Heat the olive oil in a frying pan and gently cook the onion for 4–5 minutes until softened.2 tbsp olive oil, 1 small onion
- Add the garlic and cook for another minute. Stir in the chopped tomatoes, tomato purée and oregano.2 cloves garlic, 400 g chopped tomatoes, 1 tbsp tomato purée, 1 tsp dried oregano
- Simmer gently for approximately 15 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper.salt, black pepper
- Tear the fresh basil leaves and stir them through just before serving.basil leaves
- Bring a large saucepan of salted water to the boil. Add the tortellini in batches, taking care not to overcrowd the pan.
- Cook for approximately 3–5 minutes, depending on the thickness of the pasta, until tender and cooked through. Fresh tortellini will often rise towards the surface, but always check that the pasta and sausage filling are fully cooked.
- Remove with a slotted spoon and drain gently.
- Arrange the cooked tortellini in warm serving bowls. Spoon over the tomato and basil sauce, making sure each portion receives plenty.
- Finish with freshly grated Parmesan, a few torn basil leaves and a little drizzle of olive oil.Parmesan, basil leaves, extra virgin olive oil
- Serve immediately while everything is lovely and warm.