Tortellini woodsmen style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bacon; cut in 1/2\" pieces |
| ½ | cup | Chopped onion |
| 2 | Garlic cloves; minced | |
| 1½ | cup | Quartered mushrooms |
| ½ | cup | Dry vermouth or |
| ½ | cup | Dry white wine |
| 1½ | cup | Peeled and chopped tomatoes |
| 2 | tablespoons | Chopped parsley |
| 1 | tablespoon | Chopped chives |
| 1 | teaspoon | Dry or fresh tarragon chopped |
| ¼ | cup | Chicken broth |
| 7 | ounces | Tri-color tortellini (1 box) |
Directions
In medium skillet, cook bacon until crisp. Remove bacon with slotted spoon; drain on paper towels. Remove all but 2 tb. of bacon fat from skillet. Add onion; cook until transparent. Add garlic and mushrooms and cook for 2 to 3 minutes. Pour in vermouth and cook, stirring frequently, until liquid is reduced by two-thirds or almost dry. Add tomatoes, parsley, chives, tarragon and chicken broth. Simmer 5 minutes; set aside.
Meanwhile, cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally.
Drain.
Bring sauce back to a simmer; add bacon and drained tortellini. Toss lightly; serve immediately.
On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned.