Ingredients
Equipment
Method
- Cook tortellini according to package directions. Reserve about 1/2 cup of pasta water before draining. Drain tortellini and set aside.
- While the tortellini cooks, brown the Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon. Drain off excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
- Stir in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes until it starts to thicken slightly.
- Add the fresh spinach to the skillet and stir until it wilts, about 1-2 minutes.
- Stir in the grated Parmesan cheese and the reserved pasta water. Season with salt and black pepper to taste.
- Add the cooked tortellini to the skillet with the sauce. Toss gently to coat. Let it rest for 5 minutes to allow the flavors to meld.
- Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition
Notes
For a lighter version, you can use half-and-half instead of heavy cream, but the sauce may be thinner.