Busy weeknights mean you want to make a dinner that is quick without a lot of hassle. I tend to choose pasta more often than not on these types of days. With pasta you can use up whatever vegetables and/or leftover meat you have in the refrigerator and there’s usually a box of some kind of dried pasta in my cupboard at all times. Tonight, I also had a half pint of heavy whipping cream in the fridge that needed to be used before it expired so that’s why I chose to make my own creamy sauce.

Creamy Prosciutto and Peppers Tortellini www.everydaycookingadventures.com

You might know by now if you are my friend, family member or follow my blog regularly that I love prosciutto. When you pan crisp it like I do in this recipe it has an entirely different consistency that when it’s just cured and out of the refrigerator. It becomes a great garnish for your pasta in both look and added saltiness. Feel free to use whatever vegetables you have in your house if you don’t have the peppers and add Parmigiano-reggiano and some fresh basil or parsley to the top if you have it. Here’s my creamy tortellini:

Creamy Prosciutto and Peppers Tortellini (before adding the sauce!) www.everydaycookingadventures.com

Creamy Prosciutto & Peppers Tortellini

Recipe by: Everyday Cooking Adventures, 2014

Serves: 2

Ingredients:

• 1 package of refrigerated Buitoni cheese tortellini or dried tortellini
• Kosher salt
• 6 slices prosciutto or pancetta
• 1/2 pint heavy cream
• 1 red chili pepper, sliced into thin rounds
• 1 bell pepper, sliced into thin strips
• 2 garlic cloves, sliced thin
• Fresh cracked black pepper
• Parmigiano-Reggiano or parmesan cheese
• Optional: fresh basil or parsley to garnish

Directions:

1. Heat water in a medium to large saucepan to boiling.

2. Meanwhile, in a large skillet, crisp the prosciutto slices in a single layer, do in batches if necessary. Fry for about 6 minutes, flipping once until crispy but not burnt. Set aside the strips.

3. In the same skillet, add the whipping cream, peppers and garlic and some fresh cracked black pepper and bring to a boil. Reduce immediately to a simmer and let the vegetables soften for about 4 minutes, stirring.

4. Meanwhile, add the pasta to the saucepan of boiling water and cook according to package directions. Drain, reserving just about a tablespoon of the cooking water and add all to the sauce and vegetables pan. Stir gently to combine. Split between individual plates, add the cheese and garnish with the prosciutto slices and fresh herbs as desired.  Enjoy!