12-13: Tortellini in Creamy Sauce

I like tortellini. I like creamy sauce. I didn’t really like this take on those items, 12-13: Tortellini in Creamy Sauce.

12-13 Tortellini in Creamy Sauce
This creamy sauce needed a LOT of help in the flavor and texture department, and that shouldn’t be the case for the biggest component of the dish. I did use cheese tortellini instead of meat ones, but even then, it was the sauce that needed the most help.

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I wish I had read the “Tips” part on the side on this one before I went shopping–I would have just substituted for bacon and/or mushrooms instead of peas. I really don’t care for peas, and I’m the only one who’s going to be eating this, since it’s real cream.

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Ingredients. Tortellini are dried bulk bin ones, and here’s the only time you’re going to see the aforementioned peas–I didn’t even add them in because I knew I’d just spend the whole time picking them back out. I’ll save them for something else.

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2/3 of a pound is about 10.67 oz, so I just went simple and used 10 oz even, measured out on my baking scale.

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These guys double in size when they’re done, so it’s best to wait the whole time, otherwise you’ll get small, crunchy tortellini.

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Al-dente tortellini, draining in the sink after a cold water rinse.

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I followed their directions, but the sauce was just way too thin. I didn’t have a lot of cheese on hand, so I tried other methods to thicken it, like a cornstarch slurry. I also added some more spices in, like paprika and a bit more salt.

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Still kind of thin, but I’m working on beefing up the flavor with some Italian seasoning.

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I got it to the point where it would at least stick to the pasta, but don’t fool yourself–this ain’t an Alfredo sauce.

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Final plating, sans peas or any thing else besides tortellini and sauce. It was edible (in that I ate all of it), but I don’t think I’d make it again as is.

Grade: D

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