Sauteed Sausage Tortellini

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This Sautéed Sausage Tortellini is a fast and satisfying skillet dish built around charred sausage, a creamy Boursin-based sauce, and fresh vegetables folded in at the end. It’s served over a bed of shredded iceberg for extra texture and contrast.

The idea for this dish comes from weeknight cooking—mixing tortellini with quick sautéed ingredients and a simple sauce that comes together in minutes.

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This version keeps the workflow simple: sauté the sausage, build the sauce directly in the same pan, fold in fresh ingredients, and finish by spooning everything over crisp lettuce. The optional green beans on the side add extra char and texture without complicating the meal.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Knife

• Small skillet

• Cast iron skillet

• Large Stock Pot

• Colander

• Mixing Bowl

• Microplane/Zester

• Mandoline

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DIRECTIONS

STEP 1: SAUSAGE

• Heat a large cast-iron pan over medium.

• Add a little neutral oil and sauté the sausage until browned and lightly charred.

• Set aside.

STEP 2: GREEN BEANS

• In the same pan, sauté green beans 4–5 minutes until blistered.

• Season with salt, add garlic, and cook until fragrant and just beginning to take on color.

• Set aside.

STEP 3: SAUCE

• Add olive oil to the pan and remove from heat.

• Add the Boursin and stir until melted.

• Add lemon juice, chili oil with crisps, and sun-dried tomatoes.

STEP 4: TORTELLINI

• Bring 3 quarts water to a boil and heavily salt.

• Cook tortellini, drain, and immediately coat in the sauce.

STEP 5: MIX

• Fold in cherry tomatoes, cubed cheddar, cubed mozzarella, red onion, and torn basil.

• Season with salt and coarse black pepper.

STEP 6: SERVE

• Make a bed of shredded iceberg lettuce and spoon the tortellini mixture over the top. Add the green beans on the side and finish with grated Parmigiano Reggiano and a drizzle of chili oil.

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INGREDIENTS

Makes 3-4 servings

TORTELLINI MIX

• 1 lb cheese tortellini

• 12–14 oz kielbasa, sliced

• 2 oz Boursin cheese

• 1/3 C sun-dried tomatoes, chopped

• 2 TBSP chili oil with crisps

• 3 TBSP olive oil

• 1/2 lemon, juiced

• 1 C cherry tomatoes, halved

• 1/2 C cheddar cheese, cubed

• 1/2 C mozzarella cheese, cubed

• 1/4 C red onion, thin-sliced

• Handful torn basil

• Iceberg lettuce, shredded

• Salt and coarse black pepper to taste

• Parmigiano Reggiano, grated

OPTIONAL GREEN BEANS

• 8 oz green beans, trimmed

• 4 cloves garlic, minced

• Salt to taste

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