Ingredients:

  • 1 lb Italian sausage, casings removed
  • 3 cloves garlic, minced
  • 1/2 yellow onion, finely diced
  • 2 cups cherry tomatoes, halved
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 20 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Heat olive oil in a 12 inch deep skillet or Dutch oven over medium high heat. Add the Italian sausage, breaking it into small crumbles with a spoon, and cook until deeply browned and sizzling. Note: Don't rush this; the brown bits are where the flavor lives.
  2. Stir in the diced onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
  3. Add the halved cherry tomatoes and Italian seasoning. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
  4. Lower the heat to medium and pour in the heavy cream. Stir constantly until the sauce is a uniform pale orange color and begins to simmer gently.
  5. Gently stir in the refrigerated cheese tortellini. Cover the pan and simmer for 5-7 minutes until the pasta is tender and has plumped up.
  6. Remove from heat. Fold in the baby spinach and shredded mozzarella cheese, stirring until the cheese is melted and spinach is just wilted.
  7. Garnish with grated Parmesan cheese and season with salt and black pepper to taste.