Tortellini Woodsmen Style
A robust and flavorful tortellini dish featuring crispy bacon, mushrooms, and a tomato-based sauce. A great weeknight meal.
45 minutes, 4 Servings
Ingredients
| 4 slices | Bacon, cut in 1/2" pieces |
| ½ c | Onion, chopped |
| 2 | Garlic cloves, minced |
| 1 ½ c | Mushrooms, quartered |
| ½ c | Dry vermouth, white wine, or sherry |
| 28 oz | Peeled San Marzano tomatoes, with juice |
| 2 Tbsp | Parsley, chopped |
| 1 Tbsp | Chives, chopped |
| 1 tsp | Dry tarragon leaves |
| ¼ c | Chicken broth |
| 9-10 oz | Fresh tortellini pasta , any filling |
Preparation
| 1. In a medium skillet , cook bacon (4 slices) until crisp. Remove bacon with a slotted spoon and drain on paper towels. |
| 2. Remove all but 3 Tbsp of bacon fat from skillet . |
| 3. Add onion (½ c) to the skillet and cook until transparent. |
| 4. Add garlic (2 cloves) and mushrooms (1 ½ c) and cook for 3 minutes. |
| 5. Pour in vermouth (½ c) and cook, stirring frequently, until the liquid is reduced by two-thirds or almost dry. |
| 6. Add tomatoes (28 oz) with juice, parsley (2 Tbsp), chives (1 Tbsp), tarragon (1 tsp), and chicken broth (¼ c). |
| 7. Simmer for 5 minutes, then cover and remove from heat. |
| 8. Meanwhile, cook tortellini (9-10 oz) according to package directions. |
| 9. Add drained tortellini to the sauce mixture and toss gently to heat through. |
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