Description
A creamy and comforting Sausage Tortellini Alfredo recipe featuring three cheese tortellini and flavorful bratwurst, cooked to perfection and combined in a rich homemade Alfredo sauce with garlic, cream cheese, and Parmesan.
Ingredients
Scale
Pasta
- 9-ounce package refrigerated three cheese tortellini
Sausage
- 1lb 3oz package brats (Johnsonville Brats recommended)
Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 tbsp all-purpose flour
- 1 cup milk
- 1/2 cup heavy whipping cream
- 2 ounces cream cheese, cubed
- 1/4 cup grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook Tortellini: In a large pot of boiling water, cook the refrigerated three cheese tortellini according to the package instructions until al dente. Drain the tortellini and set aside.
- Cook Brats: In a large saucepan over medium heat, cook the bratwurst sausages until fully cooked through, about 10-12 minutes, turning occasionally. Remove the brats from the pan, slice them into bite-sized pieces, and set them aside.
- Prepare Sauce: Leave the browned juices left in the pan from the cooked sausage. Add the butter to the pan and let it melt over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for about one minute until fragrant. Sprinkle in the flour and whisk continuously until the mixture is lightly browned, creating a roux.
- Add Dairy: Gradually pour in the milk and heavy cream while whisking to prevent lumps. Continue whisking until the sauce thickens slightly.
- Incorporate Cheeses: Stir in the cubed cream cheese and grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, adjust the consistency by adding a little more milk as needed.
- Combine and Serve: Return the sliced sausage and cooked tortellini to the pan with the Alfredo sauce. Stir thoroughly to coat the pasta and sausage evenly. Season with salt and pepper to taste. Serve hot immediately for best flavor.
Notes
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- For a lighter version, substitute half-and-half for heavy cream and use low-fat cream cheese.
- This dish can be garnished with fresh parsley or basil for a pop of color and added freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
