One-Pan "Cheat Code" Burst Tomato & Sausage Tortellini

Instructions

1. 1

   Heat 1 tbsp olive oil in a large deep skillet over medium-high heat. Add 1 lb ground spicy Italian sausage and cook, breaking it apart with a wooden spoon, until nicely browned and slightly crispy on the edges.

   5 min

   Tip: Don't drain the fat! That sausage rendering is basically liquid gold and it is going to flavor our entire tomato sauce.

2. 2

   Add 2 pints cherry tomatoes, 3 cloves garlic (smashed), and 1/2 tsp red pepper flakes directly to the skillet with the sausage. Cook, stirring occasionally, until the tomatoes blister and begin to burst, releasing their sweet juices into the pan.

   6 min

   Tip: If the tomatoes are being stubborn and won't burst after a few minutes, just give them a gentle press with the back of your wooden spoon to help them along.

3. 3

   Stir in 1 lb refrigerated cheese tortellini and 1/2 cup chicken broth. The pan should immediately sizzle. Cover the skillet with a tight-fitting lid and reduce the heat to medium. Let steam undisturbed so the pasta cooks directly in the sauce.

   4 min

   Tip: This is the magic step. The starch from the tortellini mixes with the broth and the tomato juices to create a thick, glossy sauce without dirtying a pasta pot.

4. 4

   Remove the lid and give everything a good stir to ensure the tortellini is coated in the sauce. Nestle 1 cup fresh mozzarella pearls into the skillet. Put the cover back on for just a couple more minutes until the cheese is beautifully melted and gooey.

   2 min

   Tip: You are just melting the cheese here. If you want it browned, you could pop the oven-safe skillet under the broiler, but honestly, gooey and melted is perfect for a fast weeknight.

5. 5

   Remove the skillet from the heat. Scatter 1/2 cup fresh basil leaves over the top and serve straight from the pan.

   1 min

   Tip: Always tear your basil by hand instead of chopping it with a knife. It prevents the delicate edges from bruising and turning black.