Creamy Tortellini Boscaiola
This flavorful Creamy Tortellini Boscaiola is easy to make and so comforting! The tasty ingredients will make it a family favorite!
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.