Cheese Tortellini Recipe

Boil water

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt once boiling.

Add 1 lb fresh cheese tortellini and cook according to package instructions (typically 3–5 minutes) until al dente. Stir gently to prevent sticking. Reserve 1/2 cup pasta cooking water, then drain tortellini and set aside.

If using sausage: Heat a 12-inch skillet over medium heat and add 1 tablespoon olive oil. Add 2 sausage links whole and brown on all sides, about 8–10 minutes, turning occasionally. Reduce heat to low, cover and cook until sausages reach an internal temperature of 160°F (about 6–8 more minutes). Remove sausages, slice into 1/2-inch rounds before adding to sauce.

If using meatballs: In the same skillet over medium heat add 1 tablespoon olive oil if needed. Add 2 prepared meatballs and brown on all sides about 4–6 minutes, then reduce heat and cook until heated through (internal temperature 165°F) about 6–8 minutes total depending on size. Slice or leave whole per preference.

If choosing 1 sausage and 1 meatball: brown both in the skillet together following the steps above until fully cooked, then slice sausage and (optionally) meatball to bite-sized pieces.

After removing cooked sausage/meatballs, keep 1 tablespoon fat in the skillet (add a little olive oil if dry). Over medium heat, add 2 crushed garlic cloves and 1 teaspoon red pepper flakes; sauté for 30–45 seconds until fragrant but not browned.

Pour in 2 cups marinara sauce and stir, scraping up any browned bits from the pan. Bring sauce to a gentle simmer for 3–4 minutes to meld flavors.

Return sliced sausage and/or meatballs to the skillet. Stir to coat and simmer together 2–3 minutes so the proteins reheat and absorb sauce.

Add the drained tortellini to the skillet with the sauce and proteins. If sauce seems thick, add up to 1/4–1/2 cup reserved pasta water to loosen and create a silky coating. Gently toss or stir to combine, taking care not to break the tortellini. Cook together 1–2 minutes until everything is warmed through.

Season with 1/2 teaspoon freshly ground black pepper and adjust salt to taste. Tear and stir in 6 basil leaves (optional) and sprinkle 1 tablespoon grated Parmesan over the top.

Serve immediately, dividing into 4 portions (about 4 tortellini oz per serving) or as desired. Offer extra Parmesan and red pepper flakes at the table.