Ingredients
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20 ounces refrigerated cheese tortellini
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1/2 cup unsalted butter
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3 tablespoons chopped fresh sage leaves (or 3/4 t. dried ground sage OR 3 t. dried crumbled sage)
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3/4 cup sun-dried tomato packed in oil, drained and chopped (optional, to give flavor a boost)
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1/4 teaspoon salt
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3/4 cup freshly grated parmesan cheese
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1/8 teaspoon ground black pepper
Instructions
- If possible, use fresh sage and freshly grated Parmesan to heighten the flavor of this dish. Makes a huge difference!
- Cook cheese tortellini according to package instructions; drain. (You can start on the sauce while the tortellini is cooking).
- Heat butter over medium heat in a large skillet. Add sage and slowly cook butter until it begins to brown. (It's okay if the sage darkens and gets crunchy).
- Remove from heat; add the hot tortellini. Stir to coat; add parmesan cheese, salt and pepper and toss. (If you choose to add sun-dried tomatoes, add them in with the cheese, salt, and pepper before tossing.).