Easiest Way to Prepare Quick Tortellini with sage & pancetta butter

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tortellini with sage & pancetta butter. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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

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. 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.

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

The ingredients needed to make Tortellini with sage & pancetta butter:

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

Immediately put pasta in a large warm bowl, adding remaining butter. 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.

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.

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. Boil water for the tortellini and cook it according to package instructions. Meanwhile, prep the mushrooms and the sage.

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