Print

Brown Butter Tortellini with Sausage and Kale Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

A comforting and flavorful dish combining cheesy tortellini with savory Italian sausage and nutrient-packed kale, all tossed in a rich brown butter sauce and finished with Parmesan and fresh herbs.

Ingredients

Scale

Pasta

  • 20 ounces cheese tortellini (fresh or refrigerated)

Meat

  • 1 pound Italian sausage (casings removed, mild or spicy)

Sauce & Seasonings

  • 6 tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • 1 teaspoon fresh sage (chopped, optional)
  • ¼ teaspoon red pepper flakes (optional)
  • 2–3 tablespoons reserved pasta water
  • 1 teaspoon fresh lemon juice (optional)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Vegetables & Cheese

  • 4 cups kale (chopped with stems removed)
  • ½ cup Parmesan cheese (freshly grated)

Instructions

  1. Cook Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Reserve 2-3 tablespoons of pasta water before draining the tortellini.
  2. Brown the Sausage: Heat a large skillet over medium heat. Add the Italian sausage, breaking it into bite-size pieces. Cook for 6-8 minutes until browned and cooked through. Transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
  3. Make Brown Butter: Add the butter to the skillet with the sausage drippings. Melt over medium heat, stirring frequently, until the butter foams and turns golden brown with toasted brown specks, about 3-5 minutes.
  4. Add Garlic and Sage: Stir in the minced garlic and chopped sage if using. Cook for 30 seconds until fragrant.
  5. Wilt Kale: Add the chopped kale to the skillet. Cook for 2-3 minutes, stirring occasionally, until the kale has wilted.
  6. Combine Sausage: Return the cooked sausage to the skillet with the kale and brown butter.
  7. Toss Tortellini: Add the drained tortellini to the skillet and gently toss everything together.
  8. Add Pasta Water: Pour in the reserved 2-3 tablespoons of pasta water one tablespoon at a time, tossing to lightly coat the pasta with the sauce.
  9. Finish with Cheese and Seasonings: Stir in the grated Parmesan cheese. Season the dish with salt, black pepper, and red pepper flakes if desired.
  10. Add Lemon Juice: Finish with a squeeze of fresh lemon juice for added brightness if using.
  11. Serve: Serve immediately topped with extra Parmesan cheese and freshly cracked black pepper.

Notes

  • Use mild or spicy Italian sausage based on your heat preference.
  • Reserving some pasta water helps create a silky sauce that coats the pasta evenly.
  • Fresh sage adds a wonderful herbal note but can be omitted if unavailable.
  • Adding lemon juice at the end brightens the flavors and balances richness.
  • For a vegetarian version, substitute Italian sausage with sautéed mushrooms or a plant-based sausage alternative.
  • Make sure to not overcook tortellini; al dente texture is best to hold up in the skillet.

Keywords: Brown butter tortellini, Italian sausage pasta, kale pasta recipe, quick Italian dinner, cheesy tortellini recipe, sausage and kale skillet

Find it online: https://lucabites.com/brown-butter-tortellini-with-sausage-and-kale-recipe/