Ingredients
Equipment
Method
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once it shimmers, add the Italian sausage. Use a wooden spoon to break it into crumbles as it cooks. Continue cooking until it's nicely browned and cooked all the way through, which usually takes about 5-7 minutes. Once done, transfer the sausage to a separate plate, leaving the flavorful drippings in the skillet.
- Pour the heavy cream into the same skillet, letting it mingle with those delicious browned bits left from the sausage. Bring it to a gentle simmer—you’re looking for soft, lazy bubbles, not a rolling boil. Slowly stir in the freshly grated parmesan cheese. Let the cheese melt completely into the cream to create a smooth, velvety sauce. Season it with salt, pepper, and a pinch of red pepper flakes if you like a little kick.
- While your sauce is coming together, bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Add the fresh broccoli florets to the boiling water during the last 2-3 minutes of the tortellini's cooking time. This blanches them perfectly so they're tender-crisp, not mushy. Drain the tortellini and broccoli together.
- Add the cooked sausage back into the skillet with the cream sauce. Then, add the drained tortellini and broccoli. Gently toss everything together until the pasta and broccoli are thoroughly coated in the sauce. Let it all simmer for just a minute to allow the flavors to meld together beautifully.
- Serve immediately while it's hot and creamy. Garnish with a little extra grated Parmesan cheese and a few cracks of black pepper for a finishing touch.
Notes
For the best results, use freshly grated Parmesan cheese to avoid a grainy sauce. Cook the tortellini al dente, as it will cook further in the sauce. You can substitute sausage with chicken, turkey, or shrimp, and add other vegetables like spinach or asparagus. For a lighter sauce, use half-and-half instead of heavy cream.