One-Pot Pasta: Sausage Tortellini

This savory dinner takes one pot and about 20 minutes.
This savory dinner takes one pot and about 20 minutes.

A few weeks ago I brought dinner to a new mother a few days home from the hospital with her baby. I would like to say that I really went “all out” and made something gourmet. But, I figured it was best to make something the two young kids in the family would enjoy. Usually kids will go for some type of pasta, with a tomato-y sauce.

The mom asked me for the recipe, so I’m posting in here in case anyone else wants it.

This recipe is so easy; you just need one pot and about 20 minutes. There’s really no need to boil the pasta in a separate pot. No need to bother draining off the steamy hot water or dirty another pot.  Try it. Your dishpan hands will thank you.

ONE-POT SAUSAGE TORTELLINI

Needed: A wide stockpot or pasta pot

Makes about 6 1 1/2-cup servings

1 pound ground Italian sausage (use hot if you want some spicy  flavor) or 1 pound ground beef, 85 to 93% lean preferred

1 cup chopped onion (or 3 tablespoons dried chopped onion)

1 cup water

1 tablespoon garlic powder (or 3 cloves garlic)

1 teaspoon dried basil (or 2-3 teaspoons fresh)

1 teaspoon dried oregano (or 2-3 teaspoons fresh)

1 teaspoon dried rosemary (or 2-3 teaspoons fresh)

1/2 teaspoon salt (or more to taste)

1/2 teaspoon freshly ground pepper

2 teaspoons sugar

1 6-ounce can tomato paste

1 15-ounce can tomato sauce (or 2 8-ounce cans)

2 15-ounce can petite-diced tomatoes

1 20-ounce package refrigerated cheese tortellini (I used Buitoni)

  1. Place the sausage in the stock pot and sauté over medium-high heat, breaking it into small clumps as it browns. Stir in the onion and let it cook for about a minute.
  2. Add all remaining ingredients except the tortellini, and stir until well mixed. Allow the sauce to come to a gentle boil.
  3. Add the tortellini to the gently boiling sauce. Cook about 5-10 minutes, stirring occasionally to make sure the tortellini doesn’t stick together, and that the sauce doesn’t stick to the bottom of the pan and scorch. Remove from the heat when the tortellini is tender, and the tomato liquid has thickened into a sauce. Taste and add salt, pepper, and more herbs if desired.
  4. If sauce seems too thick, stir in a cup of water, or an 8-ounce can of tomato sauce.

Note: You can substitute 1 tablespoon of Italian seasoning for the basil, oregano and rosemary.  Also, if you’d like, you can add chopped bell pepper, chopped celery or mushrooms while cooking the sausage.

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