Ingredients:

  • 1 lb fresh cheese tortellini
  • 1 tbsp sea salt
  • 10 oz cremini mushrooms, sliced 1/4 inch thick
  • 4 tbsp unsalted butter
  • 15 fresh sage leaves
  • 4 large garlic cloves, thinly sliced
  • 1/4 cup starchy pasta water
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Bring a large stockpot of water to a boil and add 1 tablespoon of sea salt. Cook the cheese tortellini according to package instructions until al dente. Reserve 1/4 cup of the starchy pasta water before draining.
  2. While the water comes to a boil, place a large 12-inch skillet over medium-high heat. Add the sliced mushrooms to the pan in a single layer. Cook for 5 minutes until deeply browned and shrunk in size.
  3. Move the mushrooms to the side of the skillet and add the unsalted butter. Let it melt and foam for 2 minutes until it smells nutty and shows brown specks.
  4. Add the fresh sage leaves to the foaming butter. Fry for 1 minute until the leaves look translucent and slightly stiff.
  5. Stir in the sliced garlic cloves, black pepper, and red pepper flakes. Cook for 1 minute until the garlic is fragrant and pale gold.
  6. Add the drained tortellini and pasta water to the skillet. Toss vigorously for 1 minute until a glossy sauce forms and coats every piece.
  7. Turn off the heat. Sprinkle in the Parmigiano-Reggiano. Toss one last time until the cheese is melted and velvety. Serve immediately.