Tortellini with Spicy Brown-Butter Tomato Sauce



I’ve been on a real big pasta binge lately and I’ve been setting my eyes on tortellini. This tortellini with spicy brown-butter sauce is the perfect I-don’t-have-anything-in-the-fridge-but-I-need-to-make-dinner option ever. You can replace the tortellini with really any pasta you like but I would recommend pasta that holds sauce really well, such as rigatoni.

I recommend trying to line up the cook times so that the pasta is finished cooking right as the sauce has simmered for 20 minutes. Use a spider strainer to scoop the pasta straight from the pot of water to the sauce.

If you are not vegetarian and you want to add a bit of umami to the sauce, try adding two anchovies and a teaspoon of anchovy oil to the pot right before adding the capers. It will add a wonderfully rich flavor to your sauce! If you’re vegetarian and you still want a little umami party going on, add a tablespoon of red or white miso right after you reduce the heat to medium after you add the butter. Be careful not to burn the miso!

Tortellini with Spicy Brown-Butter Tomato Sauce

Tortellini with Spicy Brown-Butter Tomato Sauce

This tortellini with spicy brown-butter sauce is the perfect I-don’t-have-anything-in-the-fridge-but-I-need-to-make-dinner option ever.
5 from 1 vote
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Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 2
Calories: 741kcal

Equipment

  • Medium pot
  • Large pot

Ingredients

  • 9 ounces fresh tortellini
  • 1 tablespoon oil
  • 2 ounces nonpareil capers
  • 4 cloves garlic
  • 2 teaspoons or more crushed red pepper
  • 4 tablespoons butter
  • 1 15- ounce can crushed tomatoes
  • Salt and pepper to taste
  • Pinch of sugar
  • Freshly grated parmesan cheese for serving

Instructions

Prepare Ingredients:

  • Drain and rinse the capers. Peel and mince the garlic.

Start the Sauce:

  • Heat the 1 tablespoon oil in a medium pot over medium high. Once very hot, add the capers and cook for 1 minute. Add the garlic and cook, stirring frequently, until golden brown, being careful not to burn the garlic. Add the crushed red pepper and cook for an additional 45 seconds.
  • Add the butter and stir until melted and frothy. Reduce the heat to medium and and cook for an additional 2-3 minutes or until the butter begins to turn golden brown. Reduce heat to low and pour in the crushed tomatoes and stir to incorporate into the brown butter.
  • Cover the sauce and cook for 20 minutes (or until the tortellini has finished cooking). Taste and season with salt, pepper, more crushed red pepper (to taste) and a pinch of sugar if desired.

Cook the Tortellini:

  • Bring a large pot of salted water to a boil. Prepare the tortellini according to package instructions. Once the tortellini is al dente, use a spider strainer to scoop out the cooked pasta and transfer it to the sauce. Add ½ cup of the reserved pasta cooking water and toss the tortellini in the sauce. Cook for 1-2 minutes more or until the pasta is well-coated and glossy. Remove from heat.

To Serve:

  • Divide the tortellini between bowls and serve with freshly grated parmesan and a drizzle of extra virgin olive oil, if desired. Enjoy!

Nutrition

Calories: 741kcal | Carbohydrates: 74g | Protein: 24g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1054mg | Potassium: 695mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1188IU | Vitamin C: 23mg | Calcium: 275mg | Iron: 6mg

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