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 |
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. © RecipeRoulette.net |
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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