creamy marsala tortellini with butter charred brussels sprouts
No-stress Wednesday cooking in the form of super duper creamy slamming winey tortellini.
I’m really surprised I haven’t grown some gray hairs with how these past couple weeks have shaped up. My sister encountered her first around a year ago (she’s turning 32 this week) and I quite think I’m not that far behind. My stress levels have been disrespectful.
It’s helpful, though, to know that others are riding the same awkward waves. I spoke to a couple coworkers and the general theme is that we’re all “going through it” in some fashion, whether the catalysts are school, personal insecurity, finance, or a combination. Perhaps this time of year rustles up some uncanny emotions, ones that lay dormant in the hot months. Or we’re all just in a camaraderie of suffering.
Whatever the reason, it’s both disheartening and comforting that no one ever really goes through troubles alone. Even if you’re unaware of the company you’re in. I hope you all know that I am by your side through whatever tumults plague.
And yes, comfort food is appropriate, even if you’re feeling good. Marsala sauce is one of my favorites to create, because it’s slightly different than a typical white wine sauce such as that in my Creamy White Wine Pumpkin Tortellini (which inspired this rendition). For this easy little dish, I tossed tortellini into an extra smooth, slightly cheesy panful and finished with charred sprouts cooked in the same skillet before the sauce. It’s simple, but lustrous. Like life should be, right?
Enter Pan-Man
For this particular recipe, I chose to cook the tortellini separately to ensure the sauce didn’t get too watered down – since tortellini neither takes as long to cook nor expands as much as regular pasta, too much liquid is hard to hide. So, a two pan dish.
I get the water boiling nice and fast while I start the brussels sprouts. These take only a few minutes to char, and I add an extra layer of dopity (new word, come at me, Oxford Dictionary) with a pat of salty browned butter. Real nice, real nice.
Then, the sauce. Garlic, sage, and thyme for some aroma, then the fun shit. Simmer down the marsala for a few minutes so it leaves behind just enough of its sweet winey beauty, then pour in broth, coconut milk (you can use whole or half and half if you wish, too), cream cheese – the key to a ridiculously silky finish – and plenty of fresh parmesan. A whisk is helpful to break up any larger clumps of cream cheese and ensure a seamless melt. Don’t want to whisk a lumpy sauce.
Heh. Heh.
Last, But Not Least (Because You Get to Eats!)
Chuck in that tortellini, stir it around a few minutes until the sauce coats the pasta. Oh yeah, taste for salt and pepper while you’re at it. I always forget that part.
Serve the ‘lini with the sprouts, and maybe some grilled or baked fish and a fresh salad of some sort on the side. Of course, a glass of wine can’t hurt – I’d probably choose a dry white in this case. Wine and wine = just fine, right?
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Marsala mania:
35 Minute Creamy White Fish and Mushroom Marsala
creamy marsala tortellini with butter charred brussels sprouts
Ingredients
- 1 lb brussels sprouts, halved
- 3 tbsp salted butter
- 4 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 3/4 cup sweet marsala wine
- 3/4 cup vegetable broth (or water)
- 1 cup canned full-fat coconut milk, whole milk, or half and half
- 4 oz cream cheese, softened
- 1/2 cup fresh parmesan cheese, grated
- 1 lb fresh or frozen cheese tortellini
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain, reserving 1 cup of the pasta water.
- Heat 1 tablespoon olive oil in a skillet over medium. Season the brussels sprouts with salt and pepper and arrange cut-side down in the skillet. Cook for 4-5 minutes until browned. Melt 1 tablespoon of butter around the sprouts and toss to combine for one minute. Move to a plate.
- Melt the remaining 2 tablespoons of butter in the skillet. Stir in the garlic, sage, and thyme until fragrant. Pour in the marsala and bring to a simmer until reduced by about half, about 3-4 minutes.
- Whisk in the broth, coconut milk, cream cheese, and parmesan. Simmer until the cheeses melt, the sauce is smooth and slightly thickened, about 8-10 minutes. Add the tortellini and toss until the sauce coats the pasta.
- Divide the tortellini into bowls and serve with the brussels sprouts and extra parmesan, as desired.
