I came across this one-skillet dinner one day about a month ago. Don’t even ask me how/where/why. It came upon my screen and I thought, yes please! (I mean, I’m sure it was on Pinterest somewhere, but I can’t even find the original pin. Oh wells!) The original post was from last October, so seriously, I must have been sitting on this one a while. You know how you bookmark and pin stuff that you SWEAR you’re going to make? Hundreds of them yo.
Here’s what I like about this dish: it’s easy and SUPER flavorful. Need any other reasons to whip this up on a weeknight?
On to the details!
- 2 tablespoons light olive oil
- 1 package pre-cooked chicken Italian sausage (4 links)
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 2 cups tomato sauce (I used homemade, because it’s better!)
- 1/2 cup heavy cream
- 18 ounces cheese tortellini (fresh, not frozen)
- kosher salt & pepper
- fresh basil
I’m going to include my own instructions because I altered it just slightly for my own preferences and tastes.
- Heat olive oil over medium-high heat
- Cut sausage links into coins, place in olive oil, let them brown for about 10-12 minutes. (You want a nice caramelization on the edges.
- While the sausage is cooking, mince your shallot and garlic.
- Remove sausage, let the oil drain off of them by placing them on paper towels.
- Leave the bits in the pan!
- Put a splash more of olive oil in pan.
- Throw in the shallots and let them sweat for about 3 minutes.
- Add in your minced garlic.
- Give it another minute.
- Your pan is getting brown now, but don’t worry!
- De-glaze the pan with the chicken broth. Release all those flavorful bits!
- Slowly stir in the tomato sauce and the cream.
- Add about 1/2 tsp each of black pepper and kosher salt.
- Carefully add in the tortellini and sausage.
- Give everything a stir.
- Lower heat to simmer and cover.
- In 12 minutes, it’s all ready!
To serve, chiffonade some fresh basil leaves and sprinkle on each serving. You can also add some freshly grated Percorino Romano cheese. Yum!
I serve this alongside steamed asparagus with lemon zest.
An easy, lovely, delicious 20 minute meal, enjoy!