Creamy Garlic Tortellini & Sausage
A smooth garlic cream sauce over tortellini with super simple Italian sausage meatballs.
Ingredients
- 1½ lb Cheese Tortellini fresh not dried
For the Sauce
- 3 tsp Garlic Powder divided
- 4 tbsp Cornstarch
- 1 tsp Salt
- 1 tsp Pepper
- 2 cup Broth chicken or vegetable
- 1 cup Milk
- 2 tbsp Parsley Flakes
For the Meatballs
- 2 lb Italian Sausage regular, sweet or hot
- 2 tbsp Dried Minced Onion
- ½ cup Grated Parmesan Cheese
Instructions
- Preheat oven to 375degF.
- In a mixing bowl combine the meatball ingredients thoroughly. Using a 1inch food scoop, portion the mixture into meatballs. Roll between the palms of your hands (use gloves if desired) to make even round balls. Line the balls out on a baking rack over a parchment paper covered baking sheet. Place in oven and bake for 30 minutes.
- Start water boiling for the tortellini.
- In a large measuring cup add dry ingredients for the sauce and whisk together. Add the chicken broth and whisk until dry ingredients are mostly dissolved.
- In a sauce pan over medium heat, add broth mixture. Let come to just a bubble (whisking occasionally) then, while whisking add milk. Let return to a bubble and then reduce heat to medium low. Sauce will thicken as it simmers, whisk occasionally to prevent scorching.
- Add tortellini to boiling water and cook as directed on the package (usually they are done when they are all floating). Drain in colander. Return to pot away from heat.
- Add cooked meatballs to the pot with the tortellini and then pour sauce over. Gently stir to evenly coat. Serve with a sprinkle of parmesan cheese, if desired.
Tried this recipe?Let us know how it was!