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CHEESE TORTELLINI WITH SAUSAGE AND PUMPKIN PARMESAN CREAM SAUCE

A 30 minute recipe that is so good it is company worthy but easiest enough to to make for a weeknight meal!
Author Yvonne @ StoneGable

Ingredients

  • 2 refrigerated packages of cheese tortellini
  • 15 oz mild Italian sausage casings removed
  • 1 TBS olive oil
  • 1 large shallot finely minced
  • 1 small can of pumpkin puree
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • pinch of nutmeg
  • 2 sage leaves
  • 1 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese plus more to garnish
  • chopped parsley for garnish

Instructions

  • Cook tortellini according to package directions reserving 1/2 cup pasta liquid. Set tortellini aside.
  • Heat heavy cream for 3 minutes in the microwave and add the sage leaves. Set aside.
  • In a large dutch oven heat olive oil over medium heat. Add sausage and chop up. Add shallot and cook until the sausage is completely cooked crumbling the sausage with a spoon.
  • Add pumpkin and heavy cream minus the sage leaves. Add nutmeg, salt and pepper. Stir to combine and cook for 2-4 minutes until heated through.
  • Add Parmesan cheese and cook until the cheese is melted.
  • Add the tortellini to the pumpkin cheese sauce and combine. If the sauce is too thick add some of the reserved tortellini liquid until it is the right consistency.
  • Serve topped with grated Parmesan cheese and chopped parsley.