Ingredients:

  • 1 pound (450g) Italian sausage, casings removed
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (15g) fresh sage leaves, finely chopped
  • 1 large egg, lightly beaten
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) fresh or frozen cheese tortellini
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup (60ml) dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook sausage in a skillet, breaking it up with a spoon, until browned and cooked through. Drain any excess grease. Transfer to a bowl and let cool slightly. Stir in Parmesan cheese, sage, egg, nutmeg, salt, and pepper. Set aside.
  2. Bring a large pot of salted water to a boil. Add the tortellini (fresh or store-bought) and cook until they float to the surface and are tender (about 3-5 minutes for fresh, follow package directions for frozen).
  3. While the tortellini are cooking, melt butter in a skillet over medium heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty (about 3-5 minutes). Be careful not to burn it! Remove from heat and stir in white wine and lemon juice to deglaze the pan. Stir in parsley, salt, and pepper.
  4. Drain the tortellini, reserving about 1/2 cup of pasta water. Add the tortellini to the skillet with the brown butter sauce. Toss to coat, adding a little pasta water if needed to create a light sauce. Serve immediately, garnished with extra Parmesan cheese.