Creamy Tortellini Boscaiola
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I’m so happy that spring 🌼 is finally here but let’s not fool ourselves as there’s still chilly days ahead of us. Until the weather settles down and gets warm, I rely on certain recipes like Hamburger Helper, Chicken Divan, Slow Cooker Beef Curry, Lamb Keema, Texas Cowboy Stew, etc.
 
Another dish I like to make during fall and spring is my Creamy Tortellini Boscaiola! With a nice assortment of fresh produce along with tortellini in a well-seasoned creamy sauce, this is an incredible comfort food 🥰 to try! It’s easy to make and a perfect weeknight meal when days remain crisp!
 
I buy pre-made tortellini and the brand I use is high quality – yes, I can be lazy sometimes. There are many different fillings to choose from such as cheese 🧀, ham, tomato 🍅, and others. The one I prefer for this recipe is beef. Soon, I’ll show you how to shape homemade tortellini so stay tuned…
 
Like many “vloggers”, we often cook by stages so we can film 🎥 the entire step-by-step recipe unless there’s two cameras going at once. Here’s my little trick. When it comes to pasta, after cooking, I drain it followed by lightly drizzling on some oil and then toss to coat. This prevents the noodles from sticking together while I can focus on something else.
 
Creamy Tortellini Boscaiola is a delicious earthy recipe! First, bacon 🥓 is slowly rendered (that takes time) and then transferred to a bowl. I don’t bother to place it on paper towels to remove any excess fat because the dish needs that extra flavor to bring out that outstanding level of yumminess! It’s okay to do it once every blue moon…
 
From there, the onions, mushrooms 🍄, and garlic are sautéed in the skillet. Then I pour in some white wine and reduce by half before adding heavy cream, peas and cheese. I season with Italian seasoning and red pepper flakes. All these ingredients mingle so well together!
 
When it comes to white wine, of course you can skip it and use beef broth in lieu. If you opt for the wine, use the one you like. I select Pinot Grigio because I really enjoy it but if you prefer Chardonnay or Sauvignon Blanc then go for it 😉.
 
You see me using parsley in many of my recipes. Besides enjoying its taste, this herb is also very healthy 💚 for us.
– It’s packed with vitamins especially vitamin K (bone health), C and A, minerals and antioxidants.
– Parsley is also a great source of apigenin which helps to prevent cancer.
– It reduces blood pressure as well as bloating.
– Parsley is a great source of potassium, calcium, magnesium and folate.
– Like broccoli 🥦, green beans, kale, spinach, romaine lettuce, arugula, basil, and others, parsley has chlorophyll, an antioxidant, which lowers the risk of serious health conditions.
 
This Creamy Tortellini Boscaiola is a tasty recipe! Uncomplicated, this Italian dish is ideal to enjoy as a weeknight meal. Beautiful April is here but until the mercury rises and BBQ 🔥 season starts, I like serving this amazing pasta and I’m sure you will after trying it!
Bon Appétit! 🍽
 
Here are several more incredible pasta recipes for you to enjoy… 😀
– Spicy Sausage Penne all’Arrabbiata
– Spaghetti alla Carbonara
– Fettuccine alle Vongole – Clam Fettuccine
– Lasagna Roll Ups
– Potato Gnocchi
– Italian Stuffed Pasta Shells
– Smoky Mac & Cheese Beef
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta & Pizza
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Creamy Tortellini Boscaiola

Creamy Tortellini Boscaiola

This flavorful Creamy Tortellini Boscaiola is easy to make and so comforting! The tasty ingredients will make it a family favorite!
5 from 8 votes
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Servings

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Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 0 minutes

Ingredients
  

  • 1 1/2 lbs. (700 g) beef tortellini, cooked according to package directions and drained
  • 8 strips bacon, chopped
  • 1 1/2 cups white onions, finely chopped
  • 4 cups (300 g.) button mushrooms, washed and thinly sliced
  • 1 tbsp. butter
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 4 large cloves garlic, pressed
  • 1/2 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
  • 2 cups heavy cream
  • 1 1/2 cups frozen peas
  • 1 cup Grana Padano cheese, grated plus more for serving
  • 1/2 tbsp. Italian seasoning see Recipe
  • 1/2 tsp. red pepper flakes, or to taste
  • 2 tbsp. fresh parsley, chopped tips & tricks

Directions
 

  • Cook pasta according to package directions. Drain and set aside.
  • In a large skillet, add bacon and turn the heat to medium. Cook until crispy, about 15 to 17 minutes.
  • Using a slotted spoon, transfer the bacon to a plate and set aside.
  • Add onions and cook for 2 minutes. Add mushrooms and butter; season with freshly ground black pepper. Cook for 5 to 6 minutes.
  • Add garlic and sauté for 1 minute. Add white wine and cook for 1 ½ to 2 minutes or until reduced by half.
  • Pour in heavy cream and add frozen peas; bring to a simmer. Reduce the heat to medium-low and cook for 3 minutes, stirring often.
  • Add cooked bacon, cheese, Italian seasoning, and red pepper flakes; stir until well blended.
  • Add pasta and gently stir until well coated with the sauce. Cover and cook for 2 minutes, enough to warm up the ingredients.
  • Stir in chopped parsley and serve immediately.

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