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Pasta is such an easy thing to cook for dinner, you make the pasta add a jar of sauce and you are done. Quick and easy! But spend an extra 15 minutes and you can transform your average pasta into a restaurant quality delicious dinner. Take this version of Creamy Bacon Tortellini, you won’t want cook regular tortellini again.
Creamy Bacon Tortellini:
- 1 – 18oz pre-cooked tortellini (I used spinach and cheese, but use what ever you like)
- 1/2 lb of bacon chopped in to small bits
- 2 cups of mushrooms (cut into quarters)
- 1/2 onion or 1 shallot diced
- 1 TBSP olive oil
- 3 TBSP butter
- 1 cup chicken stock
- 1 cup whole milk
- 1 tbsp flour
- 1 tbsp Italian seasoning
- 2 tbsp fresh parsley
- 1/4 tsp red pepper
- 3 minced garlic cloves
- salt and pepper to taste.
- Fresh parsley and Parmesan cheese to garnish (optional)
Fry bacon and remove from pan, place on paper towels to remove extra grease. Set aside.
In frying pan at medium high heat add olive oil, diced onion, mushrooms and cook until onion are lightly browning and mushrooms have darkened. Add minced garlic, italian seasoning, red pepper flakes, fresh parsley, and salt and pepper. Add one cup of chicken stock and bring to a boil, reduce heat and simmer for 4 minutes. Add 1 cup of whole milk cook, for 2 minutes then add 1 tbsp to flour and whisk into sauce. Once it thickens slightly, make sure your heat is set to low.
Cook your tortellini per package instructions. A good tip is once the tortellini start to float they are done. Drain when done cooking.
Add cooked tortellini and bacon to sauce and toss to coat. Serve and sprinkle with fresh parsley and parmesan cheese if you wish. Enjoy!