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creamy tortellini boscaiola

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This tasty and comforting pasta dish will become a family favorite!

yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For creamy tortellini boscaiola

  • 1 1/2 lb
    (700 g) beef tortellini
  • 8 slice
    bacon, chopped
  • 1 1/2 c
    white onions, finely chopped
  • 4 c
    (300 g.) button mushrooms, washed and thinly sliced
  • 1 Tbsp
    butter
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 4 lg
    cloves garlic, pressed
  • 1/2 c
    dry white wine
  • 2 c
    heavy cream
  • 1 1/2 c
    frozen peas
  • 1 c
    grana padano cheese, grated, plus more for serving
  • 1/2 Tbsp
    Italian seasoning
  • 1/2 tsp
    red pepper flakes, or to taste
  • 2 Tbsp
    fresh parsley, chopped

How To Make creamy tortellini boscaiola

  • 1
    Cook pasta according to package directions. Drain and set aside.
  • 2
    In a large skillet, add bacon and turn the heat to medium. Cook until crispy, about 15 to 17 minutes.
  • 3
    Using a slotted spoon, transfer the bacon to a plate and set aside.
  • 4
    Add onions and cook for 2 minutes. Add mushrooms and butter; season with freshly ground black pepper. Cook for 5 to 6 minutes.
  • 5
    Add garlic and sauté for 1 minute. Add white wine and cook for 1 ½ to 2 minutes or until reduced by half.
  • 6
    Pour in heavy cream and add frozen peas; bring to a simmer. Reduce the heat to medium-low and cook for 3 minutes, stirring often.
  • 7
    Add cooked bacon, cheese, Italian seasoning, and red pepper flakes; stir until well blended.
  • 8
    Add pasta and gently stir until well coated with the sauce. Cover and cook for 2 minutes, enough to warm up the ingredients.
  • 9
    Stir in chopped parsley and serve immediately.
  • 10
    To view this delicious pasta dish on YouTube, click on this link >>> https://youtu.be/Wpw9NvQLsYU
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