Tortellini Straw And Hay Recipe

Cook tortellini

Bring a large pot of salted water to a rolling boil. Add the cheese-filled tortellini and cook according to package instructions until al dente (usually 3–5 minutes for fresh or refrigerated). Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.

Make Alfredo base

In a large skillet or shallow sauté pan, melt 2 tablespoons unsalted butter over medium heat. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant (do not brown). Pour in 1 cup heavy cream and bring to a gentle simmer.

Enrich and season

Lower heat to medium-low and stir in 2 ounces softened cream cheese until melted and smooth. Add 1 cup freshly grated Parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Stir continuously until the sauce is creamy and the cheese is melted. If the sauce is too thick, add up to 1/2 cup reserved pasta water, 1 tablespoon at a time, to reach a smooth, coat-the-pasta consistency.

Combine tortellini with sauce

Add the drained tortellini to the Alfredo sauce and gently toss to coat, warming the pasta through for 1–2 minutes. Keep the pan over very low heat while you prepare the meats so the sauce does not separate.

Cook Italian sausage

While the tortellini cooks, heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the crumbled Italian sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary and transfer the cooked sausage to a plate lined with paper towel.

Crisp pepperoni & warm cured meats

In the same skillet (wipe if too greasy), add the sliced pepperoni and cook 2–3 minutes until edges just begin to crisp and oil renders. Remove pepperoni to the plate with sausage. Quickly warm chopped prosciutto and diced ham in the skillet just until warmed through (about 30–60 seconds) — you only want them heated, not crisped.

Fold meats into pasta

Return the sausage and pepperoni to the skillet with the tortellini and Alfredo (or combine everything in the large skillet used for sauce). Gently fold the meats into the sauce and pasta so they are evenly distributed. Taste and adjust seasoning as needed.

Add cheese and melt

Sprinkle 1 cup shredded mozzarella evenly over the tortellini and meat mixture. Cover the skillet with a lid for 1–2 minutes, or place briefly under a preheated broiler for 1–2 minutes (if using an oven-safe dish), until the mozzarella melts and becomes slightly bubbly. Watch carefully to avoid burning.

Garnish and serve

Remove from heat. Scatter 2 tablespoons chopped fresh basil or parsley and 1/4 cup extra grated Parmesan over the top. Serve immediately with garlic bread.

Prepare garlic butter

Preheat the oven to 400°F (200°C). Slice the baguette in half lengthwise. In a small bowl, mix 4 tablespoons softened unsalted butter, 2 teaspoons minced garlic, 1 tablespoon finely chopped parsley, and 1/4 teaspoon salt until combined.

Bake garlic bread

Spread the garlic butter evenly over the cut sides of the bread. Place on a baking sheet, buttered-side up, and bake for 8–10 minutes until the edges are golden and butter has melted. For a crisp top, broil 1–2 minutes more — watch closely to prevent burning. Slice and serve alongside the tortellini.