Tortellini and Asparagus in a Red Wine Cream Sauce
This recipe is one I invented, inspired by a dish at a favorite Italian restaurant. I’m curious to know your thoughts. If you try it out, please let me know if there’s anything you’d change. Thanks!
7 oz package refrigerated cheese tortellini
2 slices bacon
1 cup diced Vidalia onion
1 cup chopped fresh mushrooms
1 1/2 cups asparagus, cut into 1-inch pieces
1 cup red wine
1/2 cup cream or half-and-half
1 Tbsp flour
Cook tortellini according to package directions.
Separate bacon into bite-size pieces and cook in a large skillet over medium heat. Reduce heat to medium-low and use a slotted spoon to remove the bacon from the skillet. Add onion and mushrooms to skillet. Cook and stir for 4 minutes, or until onions are transparent and mushrooms are tender.
Add asparagus and stir. Add wine, increase heat to medium-high and bring to a boil. Reduce heat and simmer until reduced to half (about 7 minutes).
Add bacon and cream to skillet. Bring to a boil. Add flour, cook and stir for 30 seconds. Serve sauce over cooked tortellini.
This recipe is meant to be rich and creamy, so if you use a lean bacon, you might want to add a bit of butter to the skillet at the start. Also, I learned that if you add a touch of oil to the pot before you boil the tortellini, it’ll keep them from sticking together and tearing apart.