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