BY CASSANDRA HAMMERSTONE
December 2023
This hearty pasta was the signature dish at my favorite neighborhood Italian restaurant many years ago. Also known as Tortellini Rosato, this was the most-often-ordered entrée, and when the restaurant bid farewell to the community and closed its doors, they generously shared the recipe for everyone who was nostalgic for the dish and the iconic bustling hot-spot. This is my adaptation, and I’m excited to share it with you all.
I find myself reaching for the ingredients to make this just as soon as the weather begins to get colder, but there’s truly no dependance on any seasonal ingredient. In fact, I think I love this recipe so much because it makes a quick yet deeply flavorful, comforting dish out of simple ingredients I always have on hand: jarred tomato sauce, cream and the bag of spinach I bought for a salad that I’m probably not going to make.
Start by cooking the tortellini according to the package directions. I prefer a basic cheese tortellini from the refrigerated section, instead of dried. And because they cook quickly and evenly, they stand up well without falling apart in the sauce.
Warm a 3 quart sauté pan or braiser over medium high heat, and coat it with a drizzle of olive oil to begin to brown the sausage and break it up into large crumbles. I’m using a half pound of mild Italian sausage that I’ve purchased loose, but you can also purchase links and remove the meat from the casings. Hot sausage works great in this recipe, if you like a little heat.
Once the sausage is cooked through, remove it from the pan but leave behind a teaspoon or two of drippings. Turn down the head to medium and cook the diced onions until they begin to become translucent. Add the garlic and cook for one or two minutes more.
As soon as the garlic becomes soft and fragrant, return to the sausage to the pan. Pour in the cream bring it to a gentle simmer until it thickens and reduces by about a third, which should take about ten minutes. Then, stir in your favorite homemade or jarred marinara sauce and stir in the parmesan cheese.
This recipe makes a quick yet deeply flavorful, comforting dish out of simple ingredients I always have on hand: jarred tomato sauce, cream and the bag of spinach I bought for a salad that I’m probably not going to make.
Stir in two big handfuls of spinach until it just begins to wilt, but retains its bright green color. Season the sauce to taste and gently fold in the cooked tortellini.
Grate some asiago cheese over the top, sprinkle some red pepper flakes if you like a little spice, and curl up with a delicious creamy bowl of pillowy cheesy tortellini.
Tortellini in tomato cream sauce with sausage and spinach
Season: Any
Serves: 4-6
ingredients
½ lb Italian sausage, removed from casing; mild, hot or a mix of both
1 medium onion, chopped
2 cloves of garlic, minced
2 cups of heavy cream
½ cup marinara sauce, jarred or homemade
½ cup grated parmesan cheese, plus more for topping
4 ounces of fresh spinach
20 oz of fresh tortellini
PREPARATION
In a large stockpot, cook the tortellini according to the package directions. Drain.
In a 3 quart saute pan or braiser over medium heat, brown the sausage and break it into crumbles as it cooks, about five minutes. Remove it from the pan and set aside, leaving a teaspoon or two of drippings. Add the chopped onion to the pan with a pinch of salt and cook gently until the onion is translucent, three to five minutes. Add the garlic to the pan and cook until the garlic is fragrant, about one to two minutes more.
Return the sausage to the pan and pour in the cream. Bring the cream to a gentle simmer and cook until the cream reduces by about a third. Stir in the tomato sauce and parmesan cheese and season to taste.
With the sauce on low heat, stir in four ounces of fresh spinach until it just begins to wilt, but retains its bright green color, then add the tortellini to the sauce. Serve topped with freshly grated asiago cheese.
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