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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, tortellini with sage & pancetta butter. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Tortellini with sage & pancetta butter is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Tortellini with sage & pancetta butter is something which I have loved my whole life.

Meat-based tortellini with Parmigiano Reggiano is also common (and almost always cooked and served with broth). In the following recipe for Tortellini with Sage and Butter we have "cheated" and bought fresh pumpkin tortelloni. You can make your own tortellini but you will need a pasta machine and it is a labor of love.

To begin with this particular recipe, we have to 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. Take 400 g spinach & ricotta tortellini
  2. Make ready 1 tbsp olive oil
  3. Get 100 g diced pancetta
  4. Make ready 3 cloves garlic
  5. Make ready 2 tbsp sage
  6. Make ready 1/2 tbsp chilli flakes
  7. Take 25 g butter
  8. Prepare 20 drops soy sauce

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. (It's okay if the sage darkens and gets crunchy). Remove from heat; add the hot tortellini.

Instructions 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.

Add chopped sage, a pinch of salt, and freshly ground black pepper. But for a quick meal, it's an unlikely candidate. I find the quality of frozen tortellini is usually pretty decent, so it's become a quick lazy dinner. Filled pasta could also be replaced with a good spaghetti or other shape. The sage leaves can be left whole, or for less unwieldy mouthfuls, sliced into strips.

So that’s going to wrap this up for this special food tortellini with sage & pancetta butter recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!