Tortellini with Turkey Sausage in Creamy Butternut Apple Sage
Indulge in the cozy fall flavors of Tortellini with Turkey Sausage in Creamy Butternut Apple Sage—a dish that perfectly balances hearty comfort with gourmet sophistication. This recipe combines tender cheese tortellini and savory turkey sausage with a velvety sauce made from roasted butternut squash, sweet apples, and aromatic fresh sage. Sautéed shallots, a touch of Parmesan, and a hint of red pepper flakes round out the dish, creating a rich, flavorful meal that's both satisfying and wholesome. Perfect for weeknight dinners or festive gatherings, this 30-minute recipe highlights seasonal ingredients for a comforting pasta dish that will become an instant favorite. Serve it warm with extra Parmesan and fresh sage for a truly irresistible presentation.
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Recipe Information
Ingredients
- 16 oz cheese tortellini
- 12 oz ground turkey sausage
- 2 cups butternut squash, cubed
- 1 medium apple, peeled and diced
- 1 small shallot, minced
- 6 leaves fresh sage leaves, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup parmesan cheese, grated + extra for garnish
- 2 tbsp olive oil
- 1 tbsp butter
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes
- 1 cup water
Instructions
Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the turkey sausage, breaking it up into small pieces with a spatula, until browned and fully cooked, about 6-8 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil along with the butter. Sauté the shallot for 2-3 minutes until softened, then add the butternut squash and apple. Cook for 5 minutes, stirring occasionally.
Add the chicken broth and water to the skillet, then bring to a simmer. Cook for 10-12 minutes, or until the butternut squash and apple are tender.
Carefully transfer the butternut squash and apple mixture to a blender or food processor. Add in the heavy cream, 1/4 cup parmesan cheese, and 4 sage leaves. Blend until smooth and creamy. Taste and season with salt and black pepper.
Return the skillet to the stove on medium heat and pour the butternut apple sage sauce back in. Stir in the cooked turkey sausage and red pepper flakes. Add the cooked tortellini to the skillet and toss to coat. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
Top the pasta with the remaining parmesan cheese and chopped sage. Serve warm, garnished with extra parmesan if desired.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 8.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 363 mg | 28% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
