Barilla® Cheese & Spinach Tortellini with Sausage

Asparagus & Creamy Parmigiano-Reggiano Sauce

Barilla Collezione Cheese and Spinach Tortellini Pasta

Made with

Barilla Collezione Cheese & Spinach Tortellini

  • Prep
  • Cook
  • Skill

  • 536
  • 38g
    total fat
  • 32g
    total carbohydrate
  • 16g
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Ingredients for 6 people

  • 1 package Barilla® Cheese & Spinach Tortellini
  • ½ pound Italian sausage, mild, casings removed, crumbled
  • 2 tablespoons extra virgin olive oil
  • ½ cup white wine, dry
  • ½ bunch asparagus, sliced
  • 1 cup heavy cream
  • 1/3 cup Parmigiano-Reggiano cheese, grated
  • ½ tablespoon fresh parsley, chopped
  • Salt and black pepper, to taste


  • Bring a large pot of water to a boil, season with salt.
  • Brown sausage with olive oil in a large skillet over medium heat, stir in white wine and reduce by half.
  • Add asparagus and sauté for 1 minute over high heat.
  • Add heavy cream, season with salt and pepper.
  • Bring sauce mixture to a simmer.
  • Cook tortelloni according to package directions.
  • Drain tortellini and toss with sauce in a large mixing bowl.
  • Top with cheese and parsley before serving.
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