Ah, the humble one-pot wonder! There’s something magical about tossing a few ingredients into a single vessel and watching them transform into a meal that feels like a warm hug. This Easy One Pot Tomato Spinach Tortellini With Sausage isn’t just about the flavors—though they’re vibrant enough to make your taste buds dance—but also about the simplicity and joy of cooking.
It’s like a symphony of tastes and textures, where the sausage plays the bold notes, and the tortellini brings that delightful harmony, with spinach and tomatoes weaving a tapestry of freshness. You know those rainy days when you just want to curl up with a bowl of something comforting? This recipe is your new best friend.
Steps
- Begin by heating oil in a large skillet over medium-high heat, then cook and crumble the sausage until it’s fully cooked, approximately 7 minutes. Remove the sausage and set it aside.
- Pour white wine into the same skillet and set the heat to medium, using a spatula to scrape the bottom. Let the wine reduce by half, which should take about 4 minutes.
- Add minced garlic to the skillet and sauté for a minute. Melt butter in the skillet and mix in flour and tomato paste, cooking for 1-2 minutes while stirring continuously.
- Gradually add the pre-mixed sauce ingredients to the skillet, stirring constantly to keep the sauce thick. Incorporate the drained diced tomatoes, bring the mixture to a boil, then reduce to a simmer.
- Mix in the cream cheese and let it simmer uncovered while you cook the pasta in a separate pot. Once the pasta is cooked al dente, drain it.
- Lower the heat and slowly add grated Parmesan cheese, stirring continuously. Add fresh spinach and let it wilt for 2-3 minutes, then mix in the cooked sausage.
- Finally, add the cooked pasta to the skillet and stir everything together. Allow the dish to thicken for a minute before serving.
Ingredients
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon honey
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 2 teaspoons olive oil
- ½ pound ground sausage (hot, sweet, or mild)
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 can (14.5 oz.) diced tomatoes, drained
- 3 tablespoons softened cream cheese (optional but recommended)
- ¾ cup Parmesan cheese, grated
- ½ pound Mezzi Rigatoni (or other pasta of choice)
- 3 cups packed baby spinach (or up to 4 oz.)
Nutritional Values
Calories: 3504kcal | Carbohydrates: 240g | Protein: 108g | Fat: 228g | Saturated Fat: 120g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 72g | Trans Fat: 1.8g | Cholesterol: 636mg | Sodium: 5112mg | Potassium: 3330mg | Fiber: 18g | Sugar: 36g | Vitamin A: 15372IU | Vitamin C: 78mg | Calcium: 1212mg | Iron: 18mg
FAQ
- Can I substitute the sausage in the recipe?
- Absolutely! You can use any type of sausage you prefer, whether it’s hot, sweet, or mild. Alternatively, you can replace it with ground beef, turkey, or a plant-based sausage for a vegetarian option.
- What can I use instead of white wine in the sauce?
- If you prefer not to use white wine, chicken broth is a great alternative that will still provide a depth of flavor to the sauce. Non-alcoholic white wine is another option if you want to avoid alcohol.
- What’s the best type of pasta for this dish?
- While any pasta can work, Mezzi Rigatoni is a great choice due to its ability to hold the sauce well. Other excellent options include medium shells, rotini, or penne.
- How should I reheat leftovers?
- Leftovers can be reheated gently in the microwave using the ‘melt’ setting or at 50% power. For a stovetop option, using a makeshift double boiler can help maintain the sauce’s creaminess during reheating.
- Do I have to use cream cheese in the recipe?
- The cream cheese is optional but recommended as it adds a lovely creaminess to the sauce. If you choose to omit it, the dish will still be delicious.
Tips
- Grate Your Own Parmesan: Always grate Parmesan cheese from a block to ensure it melts seamlessly into the sauce, enhancing its flavor and texture.
- Wine Substitutes: While a dry white wine like Chardonnay or Pinot Grigio elevates the sauce’s flavors, chicken broth can be used as a non-alcoholic substitute without sacrificing much taste.
- Pasta Variety: Although Mezzi Rigatoni is recommended, feel free to use other types of pasta such as medium shells, rotini, or penne, which also pair well with the sauce.
- Enhance Flavors: A touch of honey can balance the acidity of the tomatoes, while Worcestershire sauce and mustard powder add depth and complexity to the dish.
Equipment
- 1 Quart Measuring Cup with a Spout – Useful for combining sauce ingredients and pouring them easily.
- Spice Rack – Helps organize and measure out seasonings quickly.
- Box Cheese Grater – For grating Parmesan cheese from a block.
- Measuring Spoons – Magnetic ones can keep them organized.
- Pasta Strainer – To drain the cooked pasta.
- Silicone Spatulas – Gentle on cookware and useful for making the roux and stirring the sauce.
