Ingredients:

  • 1 pound (450g) fresh or frozen cheese tortellini
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) Italian sausage, casings removed (sweet or hot, your preference!)
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional, for a bit of a kick!)
  • ½ cup (120ml) dry white wine (like Pinot Grigio)
  • 1 cup (240ml) chicken broth (low sodium)
  • ½ cup (120ml) heavy cream
  • 4 ounces (115g) mascarpone cheese
  • ¼ cup (packed) grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain well, reserving about ½ cup of pasta water.
  2. While the tortellini is cooking, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
  3. Add the minced garlic and red pepper flakes (if using) to the skillet and cook for about 1 minute, until fragrant.
  4. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly for a couple of minutes.
  5. Stir in the chicken broth and heavy cream. Bring to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
  6. Reduce the heat to low and stir in the mascarpone cheese until smooth and melted.
  7. Add the cooked tortellini and Parmesan cheese to the skillet. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.