This dish is perfect if you're looking to satisfy your pasta cravings but you're short on time. My days usually consist of classes, gym & work. Though I do enjoy cooking, after a long day, simple recipes are THE best. Originally I wanted to start the recipe with "Barilla: Fettuccine"pasta, however, I realized I only had ¼ of pasta left. My boyfriend suggested to throw it in with the "Buitoni: Mixed Cheese Tortellini"pasta that I had left over from a earlier recipe, so I thought "why not".
¼ lb Barilla Fettuccine
½ lb Buitoni: Mixed Cheese Tortellini
½ cup butter
¾ cup heavy cream
dash of milk
1 tsp or less of dried oregano powder (to taste)
1 garlic clove minced (substitute with 1 ½ tsp of garlic powder)
¾ cup BelGioioso Four Cheese
½ cup of BelGioioso Parmesan
Filippo Berio Olive Oil
2 Bay leaves (optional)
Begin with boiling a medium size pot, over high heat. Add salt and 2 bay leaves.
Once water is boiling add tortellini and fettuccine. Cook for 8 min. for al dente pasta; Drain.
Heat a saucepan with olive oil and garlic. Once garlic is cooked, add butter and lower the heat while stirring in the heavy cream. Add dash of salt and pepper.
Use a wooden spoon and make a Z across the saucepan to see the consistently of the sauce. You want to stir in the cheese while the sauce is still some what watery because the cheese will thicken up the sauce.
Once you have reached a creamy consistently , add the pasta into the sauce and make sure pasta is evenly coated with enough sauce.
*Right before adding the pasta to the boiling water, start to the sauce so that the sauce finishes around the same time the pasta finishes cooking*
*Be careful with the amount of salt used because the cheese later on will make the sauce salty.*
*Dont let the sauce get to thick before putting in cheese because you will end up with a too thick sauce and will have to add dash of milk and ¼ butter to sauce to lighten it up.*
*Recommended to serve immediately because the sauce dries up quick*