Tortellini with Spicy Sausage and Mascarpone Recipe

If you’re craving a cozy, comforting dinner that’s bursting with flavor and just a little bit indulgent, you’re going to adore this Tortellini with Spicy Sausage and Mascarpone Recipe. It’s one of those dishes I turn to when I want something quick to whip up but still fancy enough to impress my family or friends. The spicy sausage gives it a fabulous kick, and the mascarpone makes the sauce decadently creamy — a combination that simply can’t be beat. Ready to learn how to make a fan-freaking-tastic Italian-inspired meal? Let’s dive in!

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Ingredients You’ll Need

The ingredients come together to create a sauce that’s both spicy and creamy, perfectly coating every piece of tortellini. When shopping, fresh sausage and quality mascarpone really make a difference in taste.

• Spicy Italian sausage: Fresh, crumbled sausage brings the heat and savory depth—look for good-quality sausage without fillers.
• Garlic: Freshly minced garlic adds that classic aromatic punch you’ll love.
• Shallot: Its mild onion flavor blends beautifully without overpowering the sauce.
• Red pepper flakes: Adjust to your heat preference; they give that lovely spicy kick.
• Red sauce: Use your favorite jarred or homemade marinara—this saves time and adds rich tomato flavor.
• Heavy cream: A splash of cream makes the sauce silky smooth without feeling heavy.
• Mascarpone cheese: The star of the creamy element; don’t substitute with cream cheese, it won’t have the same luscious texture.
• Refrigerated tortellini: Fresh is best here for that pillowy texture, but frozen works too if that’s what you have on hand.
• Kosher salt and black pepper: Essential for seasoning and bringing out all the flavors.
• Parmesan cheese: Freshly grated on top—it adds the perfect salty, nutty finish.

Variations

I love how flexible this Tortellini with Spicy Sausage and Mascarpone Recipe is. You can tweak the sausage or swap in different cheeses to make it your own — trust me, experimenting has been half the fun!

• Mild sausage option: If you prefer less heat, use sweet Italian sausage instead—you’ll still get great flavor without the spicy burn.
• Vegetarian twist: Try replacing sausage with sautéed mushrooms or Italian-seasoned tofu for a meatless version I’ve enjoyed.
• Cheese variations: Sometimes I add a sprinkle of pecorino romano alongside parmesan for a sharper bite.
• Make it extra veggie-packed: Toss in some spinach or kale last minute—they wilt down quickly and add freshness.

How to Make Tortellini with Spicy Sausage and Mascarpone Recipe

Step 1: Brown the Sausage Perfectly

Start by removing the sausage from its casings and crumbling it into a large skillet over medium-high heat. I like to stir every few minutes to ensure even browning and to break up the meat nicely. Once it’s golden and cooked through, drain most of the fat to keep the sauce from being greasy but leave a little behind because that’s where flavor lives!

Step 2: Build the Sauce with Garlic, Shallots, and Heat

Add your minced garlic, sliced shallot, and red pepper flakes directly to the skillet with the sausage. Sauté everything for about 60 seconds until fragrant—you don’t want to burn the garlic, so keep it moving. This step wakes up all the flavors and creates a spicy, aromatic base.

Step 3: Add the Red Sauce, Cream, and Mascarpone

Pour in the red sauce, then stir in the heavy cream and mascarpone cheese. I discovered this trick of adding mascarpone from a dear friend—it makes the sauce luxuriously creamy without overpowering the spice. Let it all simmer gently for 5 to 7 minutes until thickened into a luscious sauce. Stir occasionally to keep it smooth.

Step 4: Cook the Tortellini and Combine

While the sauce simmers, cook your tortellini according to the package instructions. Don’t forget to reserve about ¼ cup of the pasta water before draining—it’s a secret weapon to loosen the sauce if it gets too thick when combined. Add the drained tortellini into the skillet with the sauce, splash in the reserved pasta water, and toss everything together. Season with kosher salt and freshly cracked black pepper to taste.

Pro Tips for Making Tortellini with Spicy Sausage and Mascarpone Recipe

How to Serve Tortellini with Spicy Sausage and Mascarpone Recipe

Garnishes

When I serve this, I always sprinkle freshly grated parmesan on top—it melts slightly and adds that sharp salty finish we all crave. Sometimes, I throw on a few torn fresh basil leaves or a pinch of extra red pepper flakes for color and an extra flavor punch.

Side Dishes

My go-to sides with this Tortellini with Spicy Sausage and Mascarpone Recipe are simple: a crisp green salad with a tangy vinaigrette and some crusty garlic bread to mop up the sauce. The freshness of the salad balances the rich pasta perfectly.

Creative Ways to Present

For special occasions, I like to serve this in shallow bowls with a drizzle of good-quality olive oil on top and a sprinkle of toasted pine nuts for texture contrast. It turns the dish into a restaurant-worthy presentation without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to three days. The sauce thickens a bit overnight, so before reheating, I add a splash of milk or cream to loosen it back up—works like a charm every time.

Freezing

I’ve frozen this dish successfully by separating the pasta and sauce. Freeze the sauce alone in a freezer-safe container and the tortellini separately if possible. Thaw both in the fridge overnight, then reheat gently on the stove for the best texture and flavor.

Reheating

The best way I’ve found to reheat is on the stove over low heat, stirring frequently and adding a little pasta water or cream if it feels dry. Microwaving works in a pinch but reheating gently on the stove keeps the sauce silky.

FAQs

Final Thoughts

I absolutely love how this Tortellini with Spicy Sausage and Mascarpone Recipe turns out every time—it’s like a hug on a plate that’s spicy, creamy, and satisfying all at once. Whether you’re cooking for yourself or a crowd, this recipe is easy to pull together but feels special. I encourage you to give it a shot and see how quickly it becomes one of your go-tos too. Happy cooking, friend!

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