Creamy Tomato Tortellini with Broiled Mozz

Creamy Tomato Tortellini
with Broiled Mozz

Prep Time: 10 Min
Cook Time: 15 - 20 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

• 1 Tbsp. EVOO
• 1 Tbsp. Pepperoncini In Oil
• 2 Tbsp. Unsalted Butter
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• 1 Heaping Tbsp. Tomato Paste
• 1 C White Wine ( I used Pinot)
• 1 C Whipping Cream, room temperature
• 400g Frozen Cheese Tortellini
• 2/3 C Grana Padano, finely shredded
• 2/3 - 1 C Pizza Mozzarella, shredded
• Himalayan Salt & Cracked Pepper
• Red Pepper Flakes
• Fresh Basil and / or Parsley
• Optional - Burrata

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil and leave covered until needed. I usually prep everything while I wait.
• Begin heating the butter, pepperoncini, EVOO, and garlic, in a large skillet set to just below medium. Once heated, stir and cook 30 + seconds without burning the garlic. Add the onion and a good pinch of both salt & cracked pepper. Stir and cook 4 - 5 minutes. Stir in the tomato paste and let that sizzle up for a minute and a half or so.​

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• Pour in the wine, season with salt, and simmer until reduced by about half. In the meantime, add your tortellini to the boiling water. You want to boil them a minute and a half less than what's recommended on the package. Add the cream to the skillet and once the creamy sauce starts bubbling, reduce to a simmer and simmer until the pasta is ready.
• Strain the tortellini directly in to the skillet, bringing along a little pasta water with you. Stir and let the tortellini simmer in the sauce until al dente perfection. The sauce should also have reduced / thickened a touch. Turn off the heat, add the grana padano and a ladle of pasta water, and toss until glossy and saucy. Taste and adjust salt / pepper if needed.​

• Set your oven to BROIL 500 F / High. Top the skillet with the shredded mozzarella using up to a cup if needed to cover the skillet. Sprinkle with a generous amount of pepper flakes. Set under the broiler until melted but not browned. I was looking for gooey cheese as opposed to crusty and golden. Remove and set on to a wire cooling rack./ Sprinkle the skillet with fresh, chopped parsley.
• Serve each portion with some fresh basil / parsley, some finely shredded grana padano, pepper flakes, and burrata if desired. 
• ENJOY!

HAPPY VEG