Lemon Parmesan Tortellini with Italian Sausage
Servings: 6 Servings
Ingredients
- 20 ounces cheese tortellini refrigerated or frozen
- ½ cup reserved pasta water
- 1 pound ground Italian sausage
- 2 tablespoons unsalted butter
- 3 to 4 garlic cloves minced
- 1 cup low-sodium chicken broth
- 1 ¼ cups heavy cream room temperature or slightly warmed
- 1 lemon zested and juiced (3 tablespoons of juice)
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 cup freshly grated parmesan cheese
- 1 to 2 cups baby spinach optional
Instructions
- Cook the tortellini according to the package directions. Reserve about ½ cup of the pasta water before draining, then set the tortellini aside.20 ounces cheese tortellini, ½ cup reserved pasta water
- In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and cooked through. If needed, drain off excess grease, leaving about 1 tablespoon in the pan.1 pound ground Italian sausage
- Add the butter and garlic. Cook for about 30 seconds, just until fragrant.2 tablespoons unsalted butter, 3 to 4 garlic cloves
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes.1 cup low-sodium chicken broth
- Stir in the heavy cream, lemon zest, lemon juice, black pepper, and salt. Bring to a gentle simmer.1 ¼ cups heavy cream, 1 lemon, ½ teaspoon salt, ¼ teaspoon black pepper
- Reduce the heat to low and stir in the Parmesan until melted and smooth.1 cup freshly grated parmesan cheese
- Add the cooked tortellini, sausage, and spinach if using. Toss gently until everything is coated and the spinach wilts.1 to 2 cups baby spinach
- Add a splash of the reserved pasta water if needed to loosen the sauce. Taste and add more salt and pepper if desired.
- Garnish with parsley and extra parmesan before serving.
Notes
- Pasta water: Only use the reserved pasta water if you need to thin out the sauce. You may not need any of it.
- Lemon juice: You'll need about 3 tablespoons of fresh squeezed lemon juice. That's usually 2 small to medium lemons or 1 large lemon.
- Garlic options: Garlic paste works great in place of minced garlic. It's what I used in the photos.
- Thickening the sauce: The parmesan and lemon juice usually thicken the sauce enough to coat the pasta. If yours stays thin, whisk 2 to 3 tablespoons of flour with 2 to 3 tablespoons of the hot cream until smooth, then stir it into the pan a little at a time until thickened.
- Avoiding curdling: Use full-fat heavy cream, and add the lemon juice after the cream has warmed through (not into cold cream). Lower-fat dairy like milk or half-and-half will likely curdle when the lemon hits it. Don't let the cream boil either, or it will separate.
- Storage and reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat, stirring often, and add a splash of cream, milk, or broth to loosen the sauce as it warms. I don't recommend freezing this one since cream sauces tend to separate when thawed.
Nutrition Facts
Lemon Parmesan Tortellini with Italian Sausage
Serving Size
1.5 cups
Amount per Serving
Calories
843
% Daily Value*
Fat
58
g
89
%
Saturated Fat
28
g
140
%
Trans Fat
0.2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
18
g
Cholesterol
174
mg
58
%
Sodium
1509
mg
63
%
Potassium
364
mg
10
%
Carbohydrates
48
g
16
%
Fiber
4
g
16
%
Sugar
5
g
6
%
Protein
33
g
66
%
Vitamin A
1463
IU
29
%
Vitamin C
13
mg
16
%
Calcium
344
mg
34
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
