Tortellini with Corn and Basil Cream Sauce
By Jessica RudolphPublished on April 30, 2024
Time
1 hour
Yield
Serves 4
Ingredients
2 (9-ounce) packages fresh cheese tortellini ¾ teaspoon table salt, divided, plus salt for cooking pasta2 tablespoons unsalted butter 3 ears corn, kernels cut from cobs1 shallot, chopped1 red Fresno chile, sliced into thin rings½ teaspoon pepper 1 cup heavy cream ½ cup fresh basil leaves, plus extra for serving1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Before You Begin
We prefer the texture and flavor of fresh tortellini (found in the refrigerated section of most supermarkets), but you can substitute frozen, if desired.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.
- Melt butter in 12-inch skillet over medium heat. Add corn, shallot, Fresno chile, pepper, and ½ teaspoon salt and cook until vegetables are tender, 4 to 6 minutes. Transfer to pot with pasta.
- Bring cream to simmer in now-empty skillet over medium-high heat. Reduce heat to medium-low and simmer, stirring often, until reduced to ¾ cup, 3 to 5 minutes. Off heat, stir in basil. Transfer to blender and blend with Parmesan and remaining ¼ teaspoon salt until smooth, about 1 minute. Add sauce to pot with pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve, topping portions with extra Parmesan and basil.
Time
1 hourYield
Serves 4Ingredients
2 (9-ounce) packages fresh cheese tortellini
¾ teaspoon table salt, divided, plus salt for cooking pasta
2 tablespoons unsalted butter
3 ears corn, kernels cut from cobs
1 shallot, chopped
1 red Fresno chile, sliced into thin rings
½ teaspoon pepper
1 cup heavy cream
½ cup fresh basil leaves, plus extra for serving
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Ingredients
2 (9-ounce) packages fresh cheese tortellini
¾ teaspoon table salt, divided, plus salt for cooking pasta
2 tablespoons unsalted butter
3 ears corn, kernels cut from cobs
1 shallot, chopped
1 red Fresno chile, sliced into thin rings
½ teaspoon pepper
1 cup heavy cream
½ cup fresh basil leaves, plus extra for serving
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Ingredients
2 (9-ounce) packages fresh cheese tortellini
¾ teaspoon table salt, divided, plus salt for cooking pasta
2 tablespoons unsalted butter
3 ears corn, kernels cut from cobs
1 shallot, chopped
1 red Fresno chile, sliced into thin rings
½ teaspoon pepper
1 cup heavy cream
½ cup fresh basil leaves, plus extra for serving
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Why This Recipe Works
Blending fresh basil into reduced cream with Parmesan made a rich, savory, herbaceous sauce for tortellini, offsetting the sweetness of the fresh corn and mellowing the spice of a Fresno chile.
Before You Begin
We prefer the texture and flavor of fresh tortellini (found in the refrigerated section of most supermarkets), but you can substitute frozen, if desired.
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.
- Melt butter in 12-inch skillet over medium heat. Add corn, shallot, Fresno chile, pepper, and ½ teaspoon salt and cook until vegetables are tender, 4 to 6 minutes. Transfer to pot with pasta.
- Bring cream to simmer in now-empty skillet over medium-high heat. Reduce heat to medium-low and simmer, stirring often, until reduced to ¾ cup, 3 to 5 minutes. Off heat, stir in basil. Transfer to blender and blend with Parmesan and remaining ¼ teaspoon salt until smooth, about 1 minute. Add sauce to pot with pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve, topping portions with extra Parmesan and basil.
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