Skillet Tortellini with Sausage and Cherry Tomatoes
After browning some sausage, the tortellini go directly into the same pan with some water. Once the pasta is tender, cherry tomatoes join the party and soften into a makeshift sauce. A shower of fresh basil makes this pantry meal feel a little fresher and more aromatic.
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 pound sweet or hot Italian sausage, casings removed
- 2 garlic cloves, sliced thin
- 4 cups water
- 12 ounces dried cheese tortellini, (see FAQ above)
- 1/4 teaspoon table salt, plus more if needed
- 8 ounces cherry or grape tomatoes, halved
- Freshly ground black pepper
- 2 tablespoons chopped fresh basil
Instructions
- In a 12-inch nonstick skillet over medium heat, warm olive oil until shimmering. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 6 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Stir in water, pasta, and 1/4 teaspoon salt, and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until pasta is tender, 15 to 20 minutes.
- Stir in tomatoes and cook until slightly softened, about 2 minutes. Season with salt and pepper to taste, drizzle with olive oil to taste, and sprinkle with basil. Serve.
Nutrition
Serving: 1portion | Calories: 786kcal | Carbohydrates: 52g | Protein: 29g | Fat: 51g | Saturated Fat: 17g | Monounsaturated Fat: 19g | Cholesterol: 140mg | Sodium: 1749mg | Fiber: 5g | Sugar: 5g