Parmesan Tortellini in a Bourbon Spiked Squash Sauce
Indulge in the rich and cozy flavors of Parmesan Tortellini in a Bourbon Spiked Squash Sauce—a perfect fusion of comfort food and gourmet flair. This creamy pasta recipe features tender cheese tortellini enveloped in a velvety butternut squash sauce, elegantly enhanced with a splash of bourbon for a subtle, smoky depth. Freshly grated Parmesan cheese adds a nutty richness, while fragrant sage leaves fried to crispy perfection provide a delightful finishing touch. With hints of nutmeg and optional red pepper flakes for a gentle kick, this dish is a fall-inspired masterpiece that's ready in just 40 minutes. Ideal for weeknight dinners or special occasions, this recipe combines seasonal ingredients with bold flavors to create an unforgettable pasta experience.
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Recipe Information
Ingredients
- 16 oz Cheese tortellini
- 2 cups Butternut squash puree
- 2 tbsp Butter
- 1 small, minced Shallot
- 2 cloves, minced Garlic
- 1 cup Heavy cream
- 1 cup, freshly grated Parmesan cheese
- 2 tbsp Bourbon
- 1 cup Chicken or vegetable stock
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg
- 1 tbsp Olive oil
- 6 whole Fresh sage leaves
- 0.25 tsp Red pepper flakes (optional)
Instructions
Cook the cheese tortellini in a pot of salted boiling water until al dente according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the butter over medium heat. Add the minced shallot and garlic, and sauté until fragrant and translucent, about 2-3 minutes.
Stir in the bourbon and let it simmer for 1-2 minutes to cook off the alcohol, ensuring the flavor remains.
Add the butternut squash puree and chicken or vegetable stock to the skillet. Stir to combine, and let the mixture simmer gently for 5 minutes.
Pour in the heavy cream and season with salt, black pepper, nutmeg, and red pepper flakes (if using). Stir well and simmer for another 2-3 minutes.
Add the Parmesan cheese, stirring until fully melted and the sauce is creamy. If the sauce seems too thick, add reserved pasta water, a tablespoon at a time, until desired consistency is achieved.
In a small pan, heat the olive oil over medium heat. Fry the fresh sage leaves until crisp, about 30 seconds per side. Remove and drain on a paper towel.
Add the cooked tortellini to the sauce and gently toss to coat the pasta evenly.
Serve the Parmesan tortellini hot, garnished with the crispy sage leaves and additional grated Parmesan.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 14.0 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1606 mg | 124% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
