Ingredients
Method
- Cook the Tortellini.Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until tender but still slightly firm (al dente). Drain and set aside, reserving about 1/2 cup of the pasta water in case you need to loosen the sauce later.💡 Tip: Don’t overcook the tortellini—they only need a few minutes, and overcooking can cause them to burst and lose their filling.
- Crisp the Sage.While the tortellini is cooking, place a large skillet over medium-high heat. Add 1 tablespoon of butter along with the olive oil. Once the butter has melted and the pan is hot, add the fresh sage leaves. Cook them for about 1 minute, flipping once, until they darken slightly and turn crisp. Remove the sage with tongs or a slotted spoon and set aside on a plate lined with paper towels.💡 Why this step matters: Crispy sage adds texture and an aromatic depth that plain fresh sage doesn’t. It’s like creating your own edible garnish.
- Sauté the Mushrooms and Garlic.In the same skillet, add another tablespoon of butter along with the sliced mushrooms and minced garlic. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and develop a golden-brown color. The browning is what gives them that deep, savory flavor.💡 Tip: Don’t overcrowd the mushrooms—if they’re piled on top of each other, they’ll steam instead of sear. Use a wide pan for the best results.
- Combine the Pasta with the Sauce.Add the cooked tortellini directly into the skillet with the mushrooms. Stir in the remaining tablespoon of butter, the crispy sage, and freshly grated parmesan cheese. Toss everything gently until the tortellini is evenly coated with the buttery sauce and the cheese begins to melt into it. If the mixture looks too dry, splash in a little of the reserved pasta water to loosen it up.
- Season and Serve.Taste the pasta and season with salt and freshly ground black pepper as needed. Serve immediately, topped with extra parmesan or more crispy sage for garnish.
Notes
Serving Suggestions
This pasta is rich and flavorful, so it pairs nicely with lighter sides: A fresh green salad with lemon vinaigrette.
Garlic bread or crusty artisan bread for dipping in the butter sauce.
A crisp white wine like Pinot Grigio or Sauvignon Blanc for an elegant pairing.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Microwave works too, but the pasta may soften more.
Freezer: Not recommended, as tortellini tends to lose its texture when frozen after cooking.
This pasta is rich and flavorful, so it pairs nicely with lighter sides: A fresh green salad with lemon vinaigrette.
Garlic bread or crusty artisan bread for dipping in the butter sauce.
A crisp white wine like Pinot Grigio or Sauvignon Blanc for an elegant pairing.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Microwave works too, but the pasta may soften more.
Freezer: Not recommended, as tortellini tends to lose its texture when frozen after cooking.