Cream Sauce with Pasta
Just an idea, try to keep it easy on long weekends. A simple cream sauce recipe is wonderful when your supply runs down to food staples. By the way, we usually bought Italian Store or Buitoni tortellini, but recently discovered that whole wheat tortellini has improved so much. It is worth a try; my snobby Italian palette loved it. We buy tortellini or ravioli on sale and freeze it, or buy whipping cream which lasts for almost two months, for those nights when life doesn’t agree with cooking. I even taught AAM this simple recipe, and he helps out when I am busy with Serafina. My mother taught it to me, and her mother, and her mother…you get the point, but this traces back to Bari.
- 1 package of premium tortellini or ravioli (Italian Store in Arlington has great stuff, but Buitoni in a pinch)
- 1 cup of heavy cream
- 1 tb butter
- 1 tb nutmeg
- 1 cup of peas (frozen is easy and still tasty)
- 1/2 cup of pecorino romano cheese
- salt and pepper
- Boil the tortellini
- Meanwhile, heat the frozen peas in the microwave for two minutes.
- Drain the pasta, and toss it back in the saucepan
- Cover the bottom of the pan (and part of the tortellini) with cream
- Toss in the butter, nutmeg, salt, peas, and pepper
- Turn the heat back on, let it simmer until it boils, then immediately turn the heat off. Let it sit/settle for a minute.
- Add the cheese, mix in together.
It is best to actually let it sit for a minute, the sauce blends wonderfully. Serve with the salad on the side.