Sausage and Rosemary Tortellini Skillet
This is one of those super classic, one-pot meals that are as wholesome as it is easy.
I undoubtedly drew inspiration for this Sausage and Rosemary Tortellini Skillet dish from all the various Rustic Italian dishes that I usually see this time of year. These dishes are the very definition of cozy. They usually have whole tomatoes, vegetables, and protein, made with perfectly cooked pasta. Because all these dishes share these pantry staples in common (which is amazing!), the big thing that usually separates these dishes is the additions. Such as, adding fragrant herbs and extras to elevate and provide big flavors to the dish. Here, we use fresh rosemary, a little butter, and balsamic vinegar to do the heavy lifting. For the sausage, we even went out of the norm and used venison sausage. Letting these ingredients simmer with our sauce easily turns this tortellini skillet from a “quick jar sauce” situation to a “can I get the recipe??” situation.
You can easily make this a vegetarian meal by leaving out the sausage.
This dish is made for family and/or a crowd (my family can be both…easily). The rich feel of the sauce and the filling quality of the meal allows it to easily take center stage with sides of parmesan cheese, great bread, wine, and boisterous conversation.
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Sausage and Rosemary Tortellini Skillet
Equipment
- 1 Skillet
Ingredients
- 10 oz Cheese Tortellini
- 28 oz San Marzano Whole Peeled Tomatoes
- 1 lbs Pork Sausage Spicy Italian is great here!
- 6 oz Baby Spinach
- 5 cloves Garlic, minced
- 2 sprigs Fresh Rosemary
- 2 tbsp Balsamic Vinegar
- 2 tbsp Butter
- Parmesan Cheese for garnish
Instructions
- First, remove the casing on the sausage links and crumble the meat. Brown the sausage on a hot skillet until cooked through. Remove from the pan.
- To a skillet with high sides, and on medium heat, add garlic, and fry for 30 seconds (to brown) before adding the whole peeled tomatoes. As you add the tomatoes, be sure to crush them with your hands (squeeze slowly! As they tend to explode a bit).
- Once the tomato mixture begins to simmer add the rosemary sprigs and the butter mix to incorporate and melt the butter.
- Add in the tortellini. If you feel like the tortellini isn't quite covered for the simmering, feel free to add a little water. Be sure to add it carefully and not too much at a time. The tortellini does not have to be completely submerged.
- Once the tortellini is in with everyone, add a lid (to prevent splatter) and simmer according to the package instructions for the tortellini.
- Add the sausage back into the skillet as well as the fresh baby spinach and give everything a good mix to incorporate evenly. The baby spinach should wilt easily. Remove the rosemary.
- Finally, serve up warm in a bowl with cheese, if desired!
Leave a Comment