One day, I wanted to try making a pasta carbonara, but when I searched for recipes, I realized it was made with a raw egg – kind of scary. So, I decided to create a combination of two different recipes. I would use the tortellini and bacon from the pasta carbonara recipe with the sauce from our favorite meal – Spicy Shrimp Penne.
So there’s the story of how Sweet & Spicy Tortellini was invented.
20oz package Buitoni 3 cheese tortellini
1/2 cup olive oil
1 packet of soy sauce
2 tbsp. brown sugar
1 tsp. garlic powder
1/2 tsp. red pepper
1/4 cup Parmesan cheese
3 slices of bacon
1 tbsp. Parmesan cheese
1 tsp. parsley
Heat oven to 400 degrees
Line a baking sheet with aluminum foil
Put bacon slices on the baking sheet and cook in oven for 15 minutes
Boil pasta on the stove (be sure to add a sprinkle of salt and a tsp. of oil so it doesn’t stick) Pasta usually takes about 10 minutes on medium-high and tortellini will float to the top as it finishes cooking
While pasta and bacon are cooking, mix together in a bowl olive oil, soy sauce, brown sugar, garlic powder, red pepper, and parmesan cheese
Pour the sauce mixture into a large skillet and heat to medium long enough for the cheese to melt. Turn the heat down to simmer
Once pasta is done cooking, drain it and add it to the large skillet with the sauce. Toss the pasta to make sure it is coated in sauce
Once bacon is crispy take it out of the oven, let it cool, then pat it with paper towels to remove the grease.
Put pasta on plates to serve
Crumble bacon and sprinkle parmesan cheese and parsley to top the pasta
Pour a couple of glasses of wine and enjoy!
Linking up with The Blended Blog for Tasty Tuesday