Go Back
Brown Butter Tortellini with Sausage & Kale
Ash Tyrrell

Brown Butter Tortellini with Sausage & Kale

I made this Brown Butter Tortellini with Sausage and Kale on a night when I had zero patience for a complicated dinner, and it completely won me over. The nutty brown butter, the savory sausage, and the little bit of bitterness from the kale come together in a way that feels way fancier than the effort it actually takes
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 20 ounces cheese tortellini fresh or refrigerated — cooks fast and gives every bite a cheesy center
  • 1 pound Italian sausage mild or spicy, casings removed — the fat left behind builds flavor for the brown butter
  • 6 tablespoons unsalted butter — unsalted lets you control the seasoning as it browns
  • 3 cloves garlic minced — fresh cloves give a much brighter punch than jarred garlic
  • 4 cups chopped kale stems removed — the stems are tough and bitter, so pull them out before chopping
  • ½ cup Parmesan cheese freshly grated — grate it yourself since pre-shredded cheese won't melt as smoothly
  • 1 teaspoon fresh sage chopped (optional) — adds a warm, earthy note that pairs beautifully with brown butter
  • ¼ teaspoon red pepper flakes optional — a small kick that balances the richness of the butter
  • Salt and freshly ground black pepper to taste — season gradually since the sausage and Parmesan already bring salt
  • 2 to 3 tablespoons reserved pasta water — the starch in it helps the sauce cling to the tortellini
  • Fresh lemon juice optional — a quick squeeze at the end brightens the whole dish

Method
 

  1. Bring a large pot of salted water to a boil and drop in the tortellini. Cook it according to the package directions until it's just al dente, since it will keep cooking slightly once it hits the hot skillet. Before you drain it, scoop out two to three tablespoons of the starchy pasta water and set it aside.
  2. While the pasta cooks, heat a large skillet over medium heat and add the sausage. Break it into bite-sized pieces as it cooks, letting it brown fully for about 6 to 8 minutes. Once it's cooked through, transfer it to a plate and leave roughly a tablespoon of the drippings behind in the pan.
  3. Add the butter to the same skillet and let it melt over medium heat. Keep stirring as it cooks, since it will foam up before turning a deep golden color with little toasted specks on the bottom. This step only takes 3 to 5 minutes, but I stand right at the stove for it because brown butter can go from perfect to burnt in seconds.
  4. Stir in the minced garlic and chopped sage, if you're using it, and let them cook for about 30 seconds until fragrant. Add the chopped kale next and cook for 2 to 3 minutes, stirring occasionally, until it wilts down and turns a deeper green.
  5. Return the browned sausage to the skillet along with the drained tortellini. Toss everything gently so the tortellini doesn't tear, then pour in the reserved pasta water a little at a time until the sauce coats the pasta lightly. Stir in the Parmesan, season with salt, pepper, and red pepper flakes if you like heat, and finish with a squeeze of lemon juice before serving right away.

Notes

  • I always use a light-colored skillet when browning butter because it makes it so much easier to see the color change and catch it right before it burns.
  • I grate my Parmesan fresh every single time since the pre-shredded kind never melts into the sauce the same way.
  • I like to slightly undercook my tortellini by about a minute, since it finishes cooking once it's tossed in the hot skillet.
  • I keep my reserved pasta water close by because it's the easiest way to loosen the sauce without watering down the flavor.
  • I taste before adding extra salt, since the sausage and Parmesan already bring plenty on their own.