Step 1

Before starting, wash and dry all produce.Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high.Meanwhile, p eel, then thinly slice shallot.Roughly chop spinach.Peel, then mince or grate garlic.

Step 2

Add tortellini to the boiling water. Cook 2-3 min, stirring occasionally, until tender.Reserve 3/4 cup (1 1/2 cups) pasta water.Drain and return tortellini to the same pot, off heat.

Step 3

Meanwhile, prick tomatoes with a fork.Heat a large non-stick pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains** Season with salt and pepper. Transfer to a plate, then cover to keep warm.To the same pan, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook 4-5 min, stirring occasionally, until blistered.Reduce heat to medium.Add shallots and garlic. Cook 2-3 min, stirring constantly, until softened. Season with salt and pepper.

Step 4

Add cream cheese to the pan with veggies. Cook 1-2 min, stirring often, until melted.Add pesto, reserved pasta water, spinach, sausage and half the Parmesan. Cook 2-3 min, stirring often, until sauce thickens slightly and spinach wilts.Remove from heat.Season with salt and pepper.

Step 5

Add sauce to the pot with tortellini. Stir 1-2 min, until combined.Season with salt and pepper.Divide tortellini between bowls.Sprinkle remaining Parmesan over top.

Step 6

If you've opted to add sausage, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate, then cover to keep warm. Reuse the same pan in step 3.

Step 7

Add sausage to sauce along with pesto.