Tortellini with sage & pancetta butter
Tortellini with sage & pancetta butter

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, tortellini with sage & pancetta butter. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Tortellini with sage & pancetta butter is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Tortellini with sage & pancetta butter is something that I have loved my entire life. They are nice and they look fantastic.

Tortellini with Sage and Butter Sauce A typical, simple dish from the Bologna region that is a little bit gourmet. Don't be fooled by the short list of ingredients for this dish. Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts. Any variety of stuffed pasta will.

To get started with this particular recipe, we must first prepare a few components. You can have tortellini with sage & pancetta butter using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tortellini with sage & pancetta butter:
  1. Prepare 400 g spinach & ricotta tortellini
  2. Take 1 tbsp olive oil
  3. Get 100 g diced pancetta
  4. Take 3 cloves garlic
  5. Take 2 tbsp sage
  6. Get 1/2 tbsp chilli flakes
  7. Make ready 25 g butter
  8. Prepare 20 drops soy sauce

Toss with melted butter-sage mixture and add enough cooking water. Cook cheese tortellini according to package instructions; drain. (You can start on the sauce while the tortellini is cooking). Heat butter over medium heat in a large skillet. Add sage and slowly cook butter until it begins to brown.

Steps to make Tortellini with sage & pancetta butter:
  1. Boil the tortellini, don’t forget to salt the water. Boil for 1 minute less than the packet suggests.
  2. Drain the tortellini. Keep 1/4 cup of tortellini water.
  3. Fry the pancetta in the olive oil, ensuring it doesn’t stick.
  4. Slice the garlic. Add to the frying pan. As soon as garlic starts browning, add the tortellini water.
  5. Add the sage, chilli flakes and black pepper, cook for 1-2 minutes don’t let them burn. Add the tortellini back into the frying pan.
  6. Add the butter. Keep mixing to ensure all the tortellini is covered with the sage butter.
  7. Plate the tortellini. Put 10 drops of soy sauce over each plate of tortellini before serving.

Heat butter over medium heat in a large skillet. Add sage and slowly cook butter until it begins to brown. Boil water for the tortellini and cook it according to package instructions. Meanwhile, prep the mushrooms and the sage. When the pan is hot, add the sage.

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