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Tortellini with Bacon & Tomato Cream Sauce

This is really delicious and it comes together quickly.  The bacon, mushrooms and cream are a wonderful combination.  The sauce will work with any pasta, but the tortellini makes it special.

½ pound   

tortellini, cooked al dente

4 cups   

chopped tomatoes, drained

8 ounces   

heavy cream

5 slices   

bacon cut into ¼" strips

2 cups   

sliced mushrooms

¼ cup   


1 tablespoon   

crushed red pepper

¼ cup   

chopped fresh parsley

1 tablespoon   

dried basil

½ teaspoon   


1 teaspoon   

black pepper

Sauté the bacon until crisp.  Using a slotted spoon remove the bacon to a couple of paper towels to drain.  Discard all but 1 tablespoon of the rendered bacon fat.

Add the mushrooms to the pan and cook, over medium low heat, until they just start to render their moisture.  Add the Marsala and reduce until most of the wine is gone.  Add then tomatoes, basil, salt and the peppers and cook until heated through.  Add the cream return to a simmer and reudce slightly, for about 5 minutes.  Remove from heat.

Adjust salt and pepper and combine together with the pasta in a large, warmed bowl.  Garnish with the bacon crumbs and parsley.



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