Skillet Tortellini With Corn and Crispy Rosemary
Published Aug. 3, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4thick bacon slices, cut crosswise into ½-inch-thick pieces
- 5rosemary sprigs
- 2tablespoons unsalted butter
- 16 to 20ounces refrigerated cheese or cheese-and-spinach tortellini or tortelloni
- Kosher salt (such as Diamond Crystal)
- Black pepper
- Kernels from 4 ears of corn, cobs scraped of their milk and reserved (or use 4 cups frozen and thawed kernels)
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the bacon, 4 of the rosemary sprigs and 1 tablespoon butter in a large (at least 12-inch) nonstick or well-seasoned cast-iron skillet. Set over medium-high. When sizzling, cook, stirring often, until the bacon is golden and the rosemary is crisp, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon and rosemary to a paper towel-lined plate.
- Step 2
Drain all but about ¼ cup bacon fat from the skillet and add the tortellini, arranging it in a single layer. Set over medium heat and cook, without stirring, until browned underneath, 2 to 4 minutes. Add 1½ cups water, the remaining rosemary sprig, 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, scraping up browned bits from the skillet. Cover with a lid or baking sheet and cook until the pasta is tender, 3 to 5 minutes.
- Step 3
Add the corn kernels, corn milk and remaining tablespoon of butter. Stir until the butter melts and glazes the pasta and the corn is warmed through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.
- Step 4
Divide pasta among 4 plates or bowls, then top with the bacon. Crumble the fried rosemary needles over the plates by rubbing them between your fingers. Eat right away.
Private Notes
Comments
Brown bacon in butter? Why? There is plenty of much better tasting fat that will render off the bacon soon enough. When that happens throw in the rosemary sprig. It'll toast up in no time. Use the bacon drippings drained off in step 2 for the corn in step 3. Butter isn't needed at all. In all my born days I have never started browning bacon in anything but a dry pan.
I'm assuredly some sort of corn neophyte but it would have been super useful to actually, you know, describe corn milking.
Made this with Benevolent Bacon and added feta, cherry tomatoes and green onions at the end. Super tasty!
We thought 4 c of frozen corn was too much. 2 next time
Easy peasy and delicious! I chopped a small onion, and let it get soft with the rosemary sprigs and 10g of butter. I meant to add some garlic in there and forgot but it was a happy accident - I added them in with the water and they aromatized the pasta nicely. Also threw in 100g of spinach after the corn, a great addition. Trust the process on the water - I almost drained as it was looking pretty soupy in there, but once the veg and butter was added it all simmered into a lovely light coating sauce
This was surprisingly flavourful. I resisted the temptation to add more herbs/spices as I wanted to see how the fresh rosemary, salt and pepper worked on their own. I did replace the water with some low-sodium chicken broth I needed to use, and had to use frozen corn instead of fresh from the cob. But I would make it again the same way anytime.
Advertisement