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Cook's Note: I have made this dish two times now and both times were for my husband's birthday. He requests it every year. I really should make it more often because it is completely and totally delicious and I must say ... RESTAURANT quality. You will never make a more scrumptious dish, believe you, me! Just make it and you will see what I mean. I suggest serving this with a nice salad, good bread and a wonderful glass of your favorite red wine!
What You Will Need:
1 package cheese-filled tortellini
1 small jar sun dried tomatoes (drained & chopped)
1 tablespoon oil
1 tablespoon butter
3-4 garlic cloves, peeled and minced
1 cup heavy whipping cream
1/2 cup chicken broth
1 teaspoon cornstarch
1/4 teaspoon cracked black pepper
2 tablespoons finely chopped fresh sage
3 -5 slices of turkey bacon (crumbled up)1/3 cup freshly grated Parmesan cheese (the good kind!)
Cook tortellini according to the package directions; set aside.
While the tortellini is cooking, chop the fresh sage and garlic to prepare for recipe.
In a large pan, heat oil and butter. Next, saute garlic 2 minutes.
Add fresh sage and simmer for another minute or until slightly bubbly.
In a cup stir together half and half, broth, and cornstarch; pour into skillet.
Add Parmesan cheese
Bring to a boil, reduce heat and simmer 3 minutes.
Stir in the tortellini; cook 2 minutes to heat.
** A little trick I learned from PINTEREST (where else?) place a wooden spoon across a pot of boiling water and it will keep it from boiling over!
Drain tortellini and put back into pot, mix sauce in and stir thoroughly.
Place a serving on a plate then sprinkle with Parmesan and garnish with crumbles of bacon & fresh sage (if desired).
This "Pinspiration" comes from Nonna Pia's Balsamic Reductions