One-Pot Tortellini With Meat Sauce
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4garlic cloves, peeled
- 2tablespoons extra-virgin olive oil
- 2tablespoons tomato paste
- 1pound hot or sweet Italian sausage, casings removed
- 1(28-ounce) can whole or crushed tomatoes
- Salt and pepper
- About 1 pound fresh or frozen cheese tortellini (no need to thaw)
- Finely grated Parmesan, for serving
- ½cup/4 ounces grated mozzarella (optional)
Nutritional analysis per serving (6 servings)
496 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 30 grams protein; 1129 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely grate the garlic into a large Dutch oven or skillet. Add the olive oil and tomato paste and set over medium-high heat. When it sizzles, stir until the oil is a rusty red, 1 to 2 minutes. Add the sausage, breaking it into small pieces. Cook, stirring occasionally, until the sausage is starting to crisp, 8 to 10 minutes.
- Step 2
Stir in the tomatoes. (If using whole tomatoes, break them up with your spoon.) Season with salt and pepper and scrape up the browned bits from the bottom of the pot. Simmer over medium until thickened, 10 to 15 minutes.
- Step 3
Stir in the tortellini, cover and cook until tender, 7 to 10 minutes, stirring halfway through and scraping any that might be stuck to the bottom of the pot. If the sauce looks dry, add ¼ cup water. Season to taste with salt and pepper and serve topped with Parmesan.
- Step 4
If you’d like a melted-cheese top like a baked pasta, heat the broiler with a rack in the upper third of the oven. Sprinkle the tortellini with the mozzarella. Broil until melted and browned in spots, 2 to 4 minutes.
Private Notes
Comments
Maybe it’s just me, but this recipe is begging at least for an Italian spice blend to that sauce.
A small gripe: What is wrong with Pecorino Romano? There's an obsession with Parmesan in all these recipes. I love Parmesan, but for southern red sauce dishes Romano is the go-to cheese. It cuts through the sauce better, and at half the price.
“Italian sausage” is a fresh pork sausage, never smoked, flavored with garlic and fennel. “Hot Italian sausage” also has spicy red peppers. “Sweet Italian sausage” is not actually sweetened (like a breakfast sausage) it just doesn’t have the peppers found in “hot Italian sausage”.
I was really hoping to like it but I didn’t find the beef tortillas very appealing with it
I use Rao's sausage and mushroom sauce. Makes it easier if you're really camping!
Since this recipe has been linked to an article on camp cooking, consider making the sauce for the tortellini with jarred sundried tomato pesto and pasta cooking water. we did this last camping trip after a day of 18,000 step. Quick and easy add cooked sausage or proscutto as we did for extra protein.