Tortellini with Garlic Sage Butter Sauce
- 6 tablespoons butter
- 6 cloves garlic, smashed
- 1/2 teaspoon ground sage
- 1 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1 pound fresh or frozen meat-filled tortellini
- 2 tablespoons chopped flat-leaf parsley
- In a medium frying pan, melt the butter over low heat.
- Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes.
- Stir in the sage, salt, and pepper.
- In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen.
- Drain the pasta and return to the pot.
- Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute.
butter, garlic, ground sage, salt, freshground black pepper, tortellini, flatleaf
Taken from www.foodandwine.com/recipes/tortellini-garlic-sage-butter-sauce (may not work)