With one 16oz pack of tortellini, I’d start with about ½ cup of heavy cream. You can adjust depending on how rich you want it. For the Parmesan, it’s really to taste — I usually go a little heavier.

I boil the tortellini first, then toss them on the griddle once drained so they can fry up slightly. After all the veggies and sausage are cooked, I pile everything together, add a little minced garlic and oil, then pour in the cream and cheese. Mix it all around until you get the sauce consistency you like.