Tempting Tortelloni with Pancetta and Brussels Sprouts
Elevate your pasta night with this delicious and satisfying dish that pairs the rich flavors of pancetta with the earthy tones of Brussels sprouts, all tossed together with cheesy prosciutto tortelloni. This Tortelloni Temptation with Pancetta and Brussels Sprouts is not only easy to make but also delightfully flavorsome, perfect for a comforting dinner.
Ingredients:
- 4 ounces pancetta, cut into small cubes
- 8 ounces Brussels sprouts, trimmed and halved (quartered if large)
- 2 tablespoons olive oil
- 4 garlic cloves, sliced
- 1/4 teaspoon red pepper flakes
- 2 ounces Parmesan cheese, finely grated, plus more for topping
- 1 10oz bag Giovanni Rana Prosciutto and Cheese Tortelloni
Directions:
- Prepare the Pasta Water: Start by bringing a large pot of salted water to a boil. This will be used for cooking the tortelloni.
- Crisp the Pancetta: Heat a nonstick skillet over medium-high heat. Add the pancetta cubes and cook until crisp, which should take about 10-12 minutes. Once done, use a slotted spoon to transfer the pancetta to a bowl and set aside.
- Sauté the Brussels Sprouts: In the same skillet used for pancetta, add the Brussels sprouts and cook until they are golden brown and tender, about 8-10 minutes. Remove from the skillet and set aside.
- Make the Sauce: Lower the heat to medium and add olive oil to the skillet. Sauté the sliced garlic and red pepper flakes until fragrant, roughly 30 seconds. This infuses the oil with a rich flavor base for the sauce.
- Cook the Tortelloni: Add the tortelloni to the boiling water and cook according to package instructions, usually about 3 minutes. Drain the pasta, reserving 1 cup of the pasta water for the sauce.
- Combine Ingredients: Gradually whisk the Parmesan cheese into the skillet with the garlic oil, adding reserved pasta water a little at a time to create a smooth sauce. Stir in the remaining cheese until the sauce is creamy.
- Assemble the Dish: Add the cooked tortelloni, Brussels sprouts, and crispy pancetta to the skillet. Toss everything together until the pasta is well coated with the sauce.
- Serve: Serve the pasta hot, sprinkled with additional Parmesan cheese for extra flavor.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: 550 kcal per serving
- Servings: 4
This Tortelloni Temptation with Pancetta and Brussels Sprouts is perfect for those evenings when you crave something hearty yet sophisticated. Enjoy this delightful combination of flavors and textures that promises to make your dinner a special occasion.
Tortelloni Temptation with Pancetta and Brussels Sprouts
- Total Time: 50 minutes
- Yield: 4 1x
Description
This dish is a true symphony of flavors, where each ingredient plays a pivotal role. The crispiness of the pancetta contrasts beautifully with the tender Brussels sprouts, all brought together by the smooth embrace of Parmesan-laden sauce. The golden sear on the Brussels sprouts adds a delightful crunch, making each bite a textural delight.
Perfect for an autumn evening, this recipe marries the classic charm of Italian cuisine with a twist of modern sophistication. Whether it’s a casual family dinner or a more festive gathering, this dish promises to be the centerpiece, inviting everyone to savor its gourmet layers.
Ingredients
4 ounces pancetta, cut into small cubes
8 ounces Brussels sprouts, trimmed and halved (quartered if large)
2 tablespoons olive oil
4 garlic cloves, sliced
1/4 teaspoon red pepper flakes
2 ounces Parmesan cheese*, finely grated, plus more for topping
1 10oz bag Giovanni Rana Prosciutto and Cheese Tortelloni
Instructions
Bring a large pot of salted water to a boil.
Heat a nonstick skillet over medium-high heat. Add pancetta and cook until crisp, about 10-12 minutes. Transfer to a bowl with a slotted spoon.
In the same skillet, cook Brussels sprouts until golden brown, about 8-10 minutes. Remove and set aside.
Add olive oil to the skillet. Sauté garlic and red pepper flakes until fragrant, about 30 seconds.
Cook tortelloni in boiling water for 3 minutes, then drain, reserving 1 cup of pasta water.
Gradually whisk Parmesan into the skillet, adding pasta water to achieve a smooth sauce. Stir in remaining cheese until smooth.
Combine tortelloni, Brussels sprouts, and pancetta in the skillet. Coat with sauce and serve with extra cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 550 kcal