The BEST Tortellini Pasta Primavera | Easy & Fresh Dinner Idea

🍝 Tortellini Pasta Primavera Like You’ve NEVER Had Before! (With Sausage + Creamy Kick)

This ain’t your mama’s primavera… unless your mama throws down like this. We’re loading up cheese tortellini, sizzling sausage, and fresh peppers in a rich, creamy sauce that’ll make your taste buds sing opera. 🎶🔥

✅ Easy to make
✅ Packed with flavor
✅ Done in under 30 minutes

👨‍🍳 Ingredients You’ll Need:
• 1 lb ground sausage
• 1 lb cheese tortellini
• 2 tbsp flour
• 1 cup beef broth
• 1 cup heavy cream
• 4–6 oz of your favorite pasta sauce (marinara or tomato basil works great)
• 1 tbsp lemon juice
• Fresh red & green bell peppers (sliced)
• Garlic (minced)
• Salt, pepper, Italian seasoning (to taste)

💡Pro Tip: Don’t skip the lemon juice — it brightens up the entire dish!

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What’s going on ladies and gentlemen of YouTube? It is Dad from Dad Simply Cooking. That’s right. And today we are making pasta prima vera with toolini noodles. a bit different take instead of the typical traditional noodles. I have toolini I have to use today and I have some sausage I have to use today. So, we’re just going to make it mix and mash. All right. So, what I have here is I have my pork sausage and the actual recipe for pasta prima vera is actually on it. And that recipe calls for a tablesp or two tablespoons of olive oil, two onions diced, two cups of sliced peppers, minced garlic, cherry tomatoes, flour, chicken stock, salt, pepper, parsley, parmesan cheese. So, we’re going to be switching it up a little bit from our traditional pasta primma vera or primma vera um to a dad simply pasta primma vera. Why not? I’m using my helix pan today cuz I love these helix pans cuz they cook so like they just boom start up so fast and get there and I really like that. So, the faster the better we can get finished cooking and get some tasty food in our mouths. Why not? Oh, all that sausage. I’m taking it out sleeve cuz I don’t want it in a sleeve. A pasta pab. How’s everybody’s week going? We’re coming up on It’s only Tuesday. I don’t know what I’m getting at. It’s really Wednesday for me. Um because I had to work on Sunday. So, it’s really Wednesday. So, over on my stove right there, I do have a big pot of water and is boiling for my cheese torninis. big old bag of cheese tornellini that I’m going to be cooking. So, we’re let that sausage brown. Get a little color on it. Get it all just right. Add a little bit of creole seasoning. I love this seasoning. I normally get this for turkey because I love putting on my turkey and it just makes the turkey turn out so darn good. A little bit of salt. A little bit of Italian seasoning. That’s fine. I’m going to let you pepper. Little bit of this parmesan ranch. That’s just Oh, mo calente. Of course, you got to have the red chili flakes. Just a little bit. Give that good little zest. And then Aspen’s favorite, she already knows it. It’s the pepper. Be careful. This is hot. Okay, good job. I did put a masher. I want to break that sausage down. Not so much where it’s like small little pieces of sausage, but you know, good chunks. Some are going to be bigger than others. And that’s what I love about Helix Pan. Like I just turn this on. Normally takes a little bit for my pans to heat up. Not with this. We’re going to add a little bit of flour. A little bit of flour. Go a half heat. Just mix that flour on in. Get everything nice and coated. You can add beef or chicken broth. About 34 a cup. Little bit of heavy cream. A quarter. Quarter of a cup. [Music] And then I have a splash of tomato sauce. Just trust me, it works. Now, if you want to add your peppers and your onions and stuff in, you can. At this point, I’m going to add some peppers in. No, you can have your Now with your cheese choice, you have difference of parmesan, mozzarella, um pepper jacka, one or the others. I’m going to add in some mozzarella. Just a little bit. Y’all, I’ve been filming for about 22 minutes now, and I’m telling you, this is almost done. But these Helix pans, phenomenal. If you don’t have one, get one. Unless you can’t afford it, I fully understand. I don’t even know why I got this. I think my mom brought it over and gave it to me. Um, so I would never bought one, but I’m going be honest. I’m glad. I’m going to take a spoonful of my pasta water and just dump it in. Why? I honestly don’t know. I see people make pasta videos all the time and they always do that. They always add a splash of the pasta water in there. If you know why, drop a comment below. Let me know because I would love to know. I don’t want to overfill it. So, I’m just going to slowly incorporate my noodles or my tornillini. See what I mean? Now, that case happens, we can always add in a little bit more tomato sauce. Now, if you want to, you can put this in a pan and put it in your oven. Put some cheese on top. Some chest. Some chest on top. Take that. Spray it. And then pour it right on in. Get that sauce all out. So now with this, I’m going to paint my mozzarella. Does it look good? I want to add the I’m going to add some Italian seasoning for coloring. Little bit of crushed red pepper for coloring, but for flavor, too. Into the oven. 350. All right, y’all. We’re out of the oven. Put in the oven for about 10 15 minutes. Just let the cheese get golden brown or cook. And look how beautiful she is looking. Mama. Oh, buddy. Whoa. That is looking delicious. And I know something about stuff that looks delicious. I think. All right. So now we going to try it out. We going to try it out. Go ahead. We going to try it out. We going to try it out. Go ahead. We going to try it out. We going to try it out. Go ahead. I like this area. It’s got chests. What chats? Oh. Oh, this is simple, y’all. It’s cheesy. It’s easy. A pasta prima with BRZ. Oh, it’s looking delicious. Oh, man. Time to try it out. Mhm. Yo, it’s airy. It’s light. Doesn’t taste heavy. The flavoring is there with the sausage and your sauce that you made. It’s good. The lemon counteracts the heat with the red chili flakes, so it doesn’t make it as variant or vibrant or whatever you want to call it. Taste tester number two. Big bite. What do you think? Good. It’s good. He doing a dance with it, huh? Aspen. And y’all, this is something you can make on Sunday and put it in the freezer and then pull it out, throw it in the oven for the week, and have a very fast dinner. You want to try this? You want to be a taste tester? Come here. What do you think? Is it good? You like it? So, y’all, three out of three on the taste test. The kids enjoyed it. My wife enjoyed it. I enjoyed it. And like I said y’all, for those on the go, like say you got when you get home from work, you got to take your kid to soccer to dance or wherever else you got to go, you can make this on Sunday. Throw it in the freezer. Get one of those aluminum pans where you can put the top over it or in a cast iron pan or whatever kind of pan you got, put the foil on it, pull it out, throw it in the oven from the freezer, and it’s good to go. Thank y’all so much. Let me off my little tangent. feed these hungry kids. I gotta go get ready because I gotta go to work. I love y’all. Thank y’all so much. Make sure you like, comment, and subscribe. Let me know what your favorite pasta dish or dinner dish is, what the weather is, the heat, or whatever. Comment what you want below. I love y’all. Thank y’all for being here. Hit the bell notification to get notified every time I post a video. Tuesdays, Thursdays, and Sundays at 2 PM is when I post or I try to most of the time. Um, I do have my mom’s face or my mom’s YouTube page linked below and my wife’s YouTube page linked below and I also do have a Facebook and Instagram page for Dad Simply Cooking where I do try to post on it. Thank y’all. I love you. Y’all have a blessed day.