Cheese Tortellini with Roasted Tomato and Sausage Cream Sauce
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With juicy, roasted tomatoes, flavorful Italian sausage and cheesy tortellini- this Cheese Tortellini with Roasted Tomato and Sausage Cream Sauce is as easy as it is delicious. The oven does most of the work for you, making this a perfect meal for a busy weeknight, with enough flavor and elegance for a date night.JUMP TO RECIPE
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This Cheese Tortellini with Roasted Tomato and Sausage Cream Sauce is a great way to use up an abundance of juicy, in-season tomatoes. The sauce is richly flavored with roasted tomatoes, onion, garlic and crumbled Italian sausage, then finished with cream and parmesan for a delectable dinner that’s as easy to assemble as it is delicious.
Roasting the tomatoes for the sauce
Making the roasted tomatoes (the base of the pasta sauce) is super easy, and lets your oven do most of the work for you (awww yeah).
You’ll start with 3 pounds of ripe, juicy tomatoes. I like to use Beefsteak or Roma tomatoes- but you could also use some ripe cherry or grape tomatoes, or even the vine ripened variety from the supermarket. If making this recipe in peak tomato season- use the freshest local tomatoes you can find.
To roast- you’ll add the sliced tomatoes, some garlic cloves and sliced red onion to a large mixing bowl. Drizzle on some olive oil and season with coarse Kosher salt, fresh ground black pepper and some rough chopped basil, then toss to combine.
Next you’ll layer the tomato slices evenly on parchment lined baking sheets. Scatter the onions, garlic and marinated basil over top of the tomatoes, and discard accumulated juices in the mixing bowl. Transfer the baking sheets to the oven and roast for 40 minutes, after which they will be golden-hued, and bursting with roasted goodness. Special bonus? Rich and flavorful roasted garlic and onions!
Making the Roasted Tomato and Sausage Cream Sauce
Once the tomatoes are roasted and ready to go, allow them to cool a bit- then chop up the roasted garlic into smaller pieces. This is a rustic dish- so make them as big or small as you like. Cook the tortellini according to the package directions for al dente- drain, and set aside. I like to use the fresh cheese tortellini you’ll find in your grocer’s refrigerator case, which only take about 2 minutes to cook. Dried pasta will work just as well- but will take more time to prepare.
Once your tomatoes, garlic and pasta are prepped and ready to go- it’s time to get the sauce ready to receive those scrumptious pasta pillows.
Start by adding a tablespoon of olive oil to a large deep skillet (non-stick or cast iron, whichever you prefer), then remove the casings from 3 Italian Sausage links and add the sausage to the pot with the hot oil. Cook, breaking up as you go until cooked through. Once the sausage is cooked through, add the tomatoes, garlic and onions to the pan. Cook them briefly (2-3 minutes) breaking up with a wooden spoon, until a homogenous mixture of tomato and sausage goodness appears.
Lastly, you’ll add a bit of heavy cream, a healthy does of grated parmesan cheese, and the cooked pasta, and cook until the sauce thickens, about 2-3 minutes. Then you’ll stir in some fresh basil, and you’re ready to serve!
I like to serve mine with a bit more grated parm on top, with a crisp side salad or a hunk of garlic bread.
Want to give this recipe a try?
If you make my Cheese Tortellini with Roasted Tomato and Sausage Cream Sauce, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more great dinner ideas? Why not try my 5 Cheese Sausage and Spinach Lasagna, Sunday Sauce with Bracciole, Meatballs and Sausage, Red Pepper Cream Sauce, or Shrimp Parmesan!
Cheese Tortellini with Roasted Tomato and Sausage Cream Sauce
- 3 sweet Italian sausage links
- 3 lbs tomatoes – Beefsteak or Roma (or combo) – sliced thin
- 8 cloves of garlic, peeled
- 1/4 medium red onion, thinly sliced
- 1/3 cup olive oil, plus 1 tbsp
- 1 tsp coarse kosher salt
- 1 tsp fresh ground black pepper
- 1 cup (packed) fresh basil leaves roughly chopped (half for roasting half for later)
- 9 oz cheese tortellini
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Preheat oven to 375 degrees. 2. Line 2 baking sheets with parchment paper. 3. Add sliced tomatoes, garlic cloves, red onion, olive oil, salt, pepper and half the basil to a large mixing bowl and toss to combine. Layer the tomato slices evenly on the parchment lined sheets (not overlapping too much). Scatter the onions, garlic and marinated basil over top of the tomatoes. Discard accumulated juices in the mixing bowl. 4. Transfer the baking sheets to the oven and roast for 40 minutes. 5. Remove from oven and allow to cool enough to handle. Once cool enough to handle, chop the garlic into smaller pieces. 6. Cook tortellini according to package directions (for al dente), drain and set aside. 7. Heat a large, deep skillet or cast iron skillet over medium heat and add 1 tbsp olive oil. 8. Remove casing from the sausage links and add to the pan. 9. Cook, breaking up as you go until well browned and no pink remains- 5-6 minutes. 10. Add the tomatoes, garlic and onions and cook 2-4 minutes, breaking the tomatoes up with a wooden spoon until they become saucy and well combined. 11. Add the heavy cream, cooked tortellini and parmesan cheese to the pan, and toss to coat. Cook 2-3 minutes until sauce thickens. 12. Add fresh basil, and toss to coat. 13. Serve hot with additional parmesan, if desired.
You could also use cherry tomatoes or vine ripened tomatoes for this recipe.
If you like a little kick- spicy Italian sausage would also be great in this dish.
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Hi, I’m Sharon!
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