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Old 08-24-2008, 02:43 PM   #1
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What's a good sauce for tortellini?

Tired of the basic cream sauce. Any recommendations??


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Old 08-24-2008, 02:53 PM   #2
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What about a pesto thinned out with some olive oil. The addition of sun dried tomatoes is pretty good. I say "thin it" because this can be pretty rich.

Also, I have heated some rich chicken broth and let reduce some. Add some sun dried tomatoes, cut in slivers, add a bit of butter just for some body, and serve tortellini in this.

My son ate it for breakfast almost every morning in elementary school with just butter...I guess you want it a little more exciting than that!


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Old 08-24-2008, 03:36 PM   #3
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Try bearnaise with your tortellini, my kids love it. Three cheese cream sauce is lovely too.
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Old 08-24-2008, 03:40 PM   #4
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I usually make it with marinara sauce. I've had it as a part of a cold pasta salad, too, with a vinaigrette.
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Old 08-24-2008, 06:39 PM   #5
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I like it with browned butter in which I have fried up some fresh sage leaves.

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Old 08-24-2008, 07:04 PM   #6
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Melt some butter and olive oil together in a pan; add some chopped garlic and saute a few minutes over low heat; add some grated parmesian cheese and toss in the torellini and toss to coat. You can top with some fresh basil or oregano.
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Old 08-24-2008, 11:13 PM   #7
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If you're bored of basic cream sauce, try a jazzed up cream sauce. Lots of ways to introduce great flavors into reduced cream, including but not limited to: sun dried tomatoes, scallions, butter, stock/glace, butter, truffle butter, truffle oil, capers, lemon, olives, mushrooms, fish stock, various flavored alcohol, cheese, vegetable purees, fresh herbs. The list keeps going and going...

If you want to keep it really simple, I'd say toss in truffle butter with sauteed shrooms and serve.

If you're adding a protein to your tortellini use the fond for extra flavor in the sauce- Also, smoked meats go really well with a basic alfredo.

What it really comes down to though, is that certain pastas are often paired with certain sauces because of the pasta's ability to hold onto that sauce. Tortellini has an easy time holding onto cream sauces.
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Old 08-24-2008, 11:31 PM   #8
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Old 08-24-2008, 11:41 PM   #9
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jkath - that looks awesome!!!

college cook - all great suggestions! I love sun dried tomatoes in my alfredo as well as smoked scallops. I'll smoke some in my stove top smoker - it's wonderful! Capers, how could I forget those????

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Old 08-25-2008, 04:11 AM   #10
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Bechamelle with a little chopped up porcini is good with just about anything, spinach-ricotta or meat based tortellini will go well with tomato based sauce (flavoured with onion, garlic, red wine and herbs), or simple garlic butter could be surprisingly good, too.

One of my recent discoveries is a sage based sauce (sort of sage pesto), you chop up a leek, or several scallions, together with about 10 fresh sage leaves, s&p to taste. Sautè them well in butter, then put it in a blender with parmigiano or grana padano, mix into a desired consistency, adding a little cooking cream as needed. Extremely versatile and tasty.

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