Tortellini Straw & Hay (Chianti-Style)
Time
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
Servings: 3
Serving: about 1 bowl (485 g / ~17 oz)
Ingredients
Pasta
- Cheese tortellini: 10 oz — Rana refrigerated tortellini
- Beef tortellini: 10 oz — Hy-Vee bag or similar
- Kosher salt: for pasta water plus to taste at the end
Sauce
- Ham steak: 5-6 oz — diced into ¼-inch cubes
- Cremini mushrooms: 8 oz — quartered or thick-sliced
- Peas: 4-5 oz — frozen; about ¾ to 1 cup
- Olive oil: 1 Tbsp
- Unsalted butter: 1½ Tbsp — divided
- Shallot: 1 small — minced
- Heavy cream: ¾ cup
- Whole milk: 6 Tbsp
- Parmesan: ¾ cup — finely grated, plus more if needed
- Black pepper: ½ tsp — plus more to taste
Instructions
1. Prep the ingredients
- Finely grate ¾ cup Parmesan and keep a little extra nearby in case the sauce needs more thickening.
- Dice 5-6 oz ham steak into 1/4-inch cubes.
- Quarter or thick-slice 8 oz cremini mushrooms.
- Mince 1 small shallot.
- Measure 4-5 oz peas, ¾ cup heavy cream, and 6 Tbsp whole milk so they are ready to go.
2. Boil the pasta water
- Bring a large pot of water to a boil.
- Season the water well with for pasta water plus to taste at the end kosher salt. It should taste clearly salty.
3. Brown the mushrooms
- Heat a wide skillet over medium-high heat.
- Add 1 Tbsp olive oil and about 1 Tbsp of the 1½ Tbsp unsalted butter.
- Add 8 oz cremini mushrooms and a small pinch of kosher salt.
- Cook 6-9 minutes, stirring occasionally, until the mushrooms give up their moisture and start to brown.
4. Brown the ham and soften the shallot
- Add 5-6 oz ham steak to the browned mushrooms.
- Cook 2-3 minutes so the edges take on a little color.
- Stir in 1 small shallot and cook 30-60 seconds.
- Add the remaining 1/2 Tbsp of 1½ Tbsp unsalted butter and let it melt.
- Reduce the heat to medium-low.
5. Make the cream base
- Pour in ¾ cup heavy cream and 6 Tbsp whole milk.
- Bring the sauce to a gentle simmer, with tiny bubbles around the edges, for 2-3 minutes.
- Add ½ tsp black pepper.
6. Cook the tortellini
- Add 10 oz cheese tortellini and 10 oz beef tortellini to the boiling water.
- Cook until tender according to the package directions.
- Reserve 1 cup pasta water, then drain.
7. Combine and finish
- Stir 4-5 oz peas into the sauce and cook 1-2 minutes just to heat them through.
- Add the drained tortellini to the skillet and toss gently.
- Add ¾ cup Parmesan gradually, stirring and tossing as you go, until the sauce turns creamy and coats the pasta.
- If the sauce is too thick, add reserved pasta water 1-2 Tbsp at a time until it looks glossy.
- If the sauce is too thin, add a little more Parmesan and simmer 30-60 seconds over low heat.
8. Taste and serve
- Taste before adding more salt because the ham steak and Parmesan already bring a lot of seasoning.
- Add more kosher salt only if needed, plus extra black pepper to taste.
- Serve immediately.
Notes / Make-ahead / Variations
- Shallot vs. garlic: Shallot is closer to the classic flavor, but 2 cloves garlic can stand in if needed.
- Mushroom browning: Do not rush this step. The sauce tastes flatter if the mushrooms only steam.
- Cheese texture: Finely grated Parmesan melts more smoothly than coarsely shredded cheese.
- Bread: Slice a French loaf and warm it at 350°F / 175°C for 8-10 minutes for an easy side.
Storage & reheating
- Refrigerate leftovers up to 3 days.
- Reheat gently over low heat with a splash of milk or water to loosen the sauce.
- Avoid a hard boil during reheating or the cream sauce can tighten and split.
Troubleshooting
- Sauce too thick: Loosen with reserved pasta water a spoonful at a time.
- Sauce too thin: Add a little more Parmesan and keep the heat low while it tightens.
- Sauce looks greasy: Heat is too high or the cheese went in too fast; lower the heat and stir in a splash of pasta water.
- Too salty: Do not add more salt, and dilute slightly with a bit more milk or pasta water.
Nutrition
| Nutrient | Full Recipe | Per Serving (about 1 bowl or 485 g / ~17 oz) |
|---|---|---|
| Calories | 3222 | 1074 |
| Protein | 147.9 g | 49.3 g |
| Fat | 177 g | 59 g |
| Carbs | 261 g | 87 g |
| Fiber | 21.6 g | 7.2 g |
| Sugars | 40.5 g | 13.5 g |
| Sodium | 6039 mg | 2013 mg |