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Tortellini New York

This is a family favouirte recipe of ours from my Mum's cafe in the 90s.
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients
  

  • 1 bunch shallots diced
  • 2-3 cloves garlic minced
  • 1 packet bacon diced
  • 1 handful mushrooms sliced
  • 1 handful cherry tomatoes halved
  • 1 handful sundried tomatoes You can use semi dried
  • 1 packet baby spinach
  • 300 mls thickened cream
  • 1 packet tortellini
  • 2-3 handfuls Parmesan cheese in the suace and some for topping

Instructions
 

  • 1. Finely diced the bacon, shallots, mushrooms, tomatoes and mince the garlic ready for frying. Put the water on to boil for the pasta.
  • Fry off the bacon in a hot dry pan until crispy. The fat from the bacon should provide enough oil in the pan
  • Add in the shallots and garlic once the bacon is crispy
  • Add in the mushrooms until you get a little colour and then add in the tomatoes and sun dried tomatoes. If I was making this at home I would just add in the broccolini here too
  • Add in some white wine to deglaze the pan and get all those burnt crispy bits off the bottom of the pan and then when the alcohol smell is gone add in the container of cream.
  • Let the sauce simmer on low while the pasta boils and cooks and then add in the spinach to wilt. I also add a decent handful of parmesan cheese too.
  • When the pasta is cooked toss it into the sauce, add in some extra parmesan until everything is coated and delicious.
  • Serve with more cheese (more is MORE) and if possible enjoy with your Mum with a glass of bubbles.