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Tortellini with Spicy Brown Butter Rosé Sauce

Accented with tangy capers and nutty brown butter, this quick pasta with a heavenly rosé sauce makes a tasty dinner any night of the week.

Serves: 4 to 6 Preparation: 10 mins Cook Time: 25 mins

Directions

Cook tortellini according to package directions. Reserve 1/4 cup (60 mL) pasta cooking liquid; drain tortellini.
Meanwhile, in large skillet set over medium heat, melt butter. Cook, swirling the pan, for 4 to 5 minutes or until butter melts, has a nutty aroma and is a light brown caramel colour.
Stir in onion, capers, garlic, rosemary and chili flakes. Cook, stirring frequently, for 2 to 3 minutes or until onion is starting to soften. Stir in tomato paste; cook for 1 minute. Stir in puréed tomatoes, salt and pepper; bring to a boil.
Reduce heat to medium. Cook, stirring occasionally, for 8 to 10 minutes or until slightly thickened. Stir in cooking cream; bring back to a simmer. Cook, stirring occasionally, for 3 to 5 minutes or until flavours are married.
Toss in tortellini, reserved pasta cooking liquid and 1/3 cup (75 mL) Parmesan cheese until well coated. Stir in basil.
Garnish with remaining Parmesan.

Substitute rosemary with finely chopped fresh thyme or sage if desired.

Substitute cheese tortellini with meat tortellini if preferred.

Spice lovers, garnish pasta with pinch more chili flakes.