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Parmesan Tortellini in a Bourbon-Spiked Squash Sauce

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“This unique pasta sauce is adapted from "The Instant Gourmet," by Melissa Clark (food writer from NY Times). As soon as I thumbed through the book, I knew this was going to be great- and it is. This makes a great vegetarian entree that takes just a few minutes to make.”

Ingredients Nutrition


  1. Cook the tortellini according to the package directions.
  2. Meanwhile, in a small saucepan over medium heat, combine the broth, garlic, and squash puree.
  3. Cook the mixture, stirring, until the mixture thickens a bit, about 4-6 minutes.
  4. Stir in bourbon, lemon juice, thyme,brown sugar, salt and pepper, and let simmer for 1 more minute.
  5. Remove from heat.
  6. Drain the tortellini and serve with the sauce on top with grated parmesan.
  7. Notes: to add a spicy flavor: add a few gratings of nutmeg and a dash of allspice.
  8. In winter: a bay leaf will add its own distinctive perfume.
  9. For richer sauce: Add 1-2 tablespoons butter at the end of cooking.

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