Parmesan Tortellini in a Bourbon-Spiked Squash Sauce |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This unique pasta sauce is adapted from The Instant Gourmet, by Melissa Clark (food writer from NY Times). As soon as I thumbed through the book, I knew this was going to be great- and it is. This makes a great vegetarian entree that takes just a few minutes to make. Ingredients:
1 lb cheese tortellini (parmesan) or 1 lb cheese ravioli |
1 cup beef broth |
1 garlic clove, smashed |
1 (10 ounce) package frozen winter squash puree |
1 -2 tablespoon bourbon (i use only 1 tablespoon- feel free to omit) |
1 tablespoon lemon juice |
1 teaspoon chopped fresh thyme or 1 pinch dried thyme |
1 tablespoon brown sugar |
fresh ground pepper, to taste |
salt |
freshly grated parmesan cheese |
Directions:
1. Cook the tortellini according to the package directions.
2. Meanwhile, in a small saucepan over medium heat, combine the broth, garlic, and squash puree.
3. Cook the mixture, stirring, until the mixture thickens a bit, about 4-6 minutes.
4. Stir in bourbon, lemon juice, thyme,brown sugar, salt and pepper, and let simmer for 1 more minute.
5. Remove from heat.
6. Drain the tortellini and serve with the sauce on top with grated parmesan.
7. Notes: to add a spicy flavor: add a few gratings of nutmeg and a dash of allspice.
8. In winter: a bay leaf will add its own distinctive perfume.
9. For richer sauce: Add 1-2 tablespoons butter at the end of cooking.
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