Tortellini in Cheesy Garlic Cream Sauce and Simple Garlic Bread - Shampoodlerllini

Source: That Dog on the Internet

Ever since launching the Twitch stream cooking show, my buddy Shampoodler AKA Shamp has been a stalwart follower and honest critic of the stream and, more importantly, the recipes. A few weeks back, Shamp suggested a recipe he likes to make at home, with a focus on doing something simple for the stream, but kicking it up just a few notches. 

I have included the original recipe from Shamp below, in case you want to try his more ad lib approach. And to be honest, I know Shamp knows enough about cooking that he can wing a recipe like this pretty easily without even thinking.

For me, I wanted measurements I can tweak and improve moving forward, and wanted to present something for viewers and followers of the blog to try at home. So I tweaked his recipe just a bit to incorporate some actual measurements and a roux. But on the whole, this is VERY similar to the Shamp original.

I'm also including quick instructions for the simplest and BEST garlic bread. Perfect with this dish and many many others.

Original Recipe Shampoodlerllini:

1. Buy a bag of frozen tort. 
2. Boil em in water with a lotta salt. 
3. Dice up red green peppers and purple onion. 
4. Melt a stick of margarine in a pan. 
5. Pour in a container of heavy cream. 
6. Pour a shitload of garlic powder into that. Then a shitload of powdered parmesan. 
7. Drain the tort and put in an oven bowl. 
8. Sprinkle the wet tort with a little nutmeg and salt and more garlic/herbs. 
9. Pour the peppers and onion cubes in. 
10. Stir and pour the cheese garlic cream on. 
11. Pop in the oven for maybe 8 minutes and it’s so friggin good. 
12. The sauce on a nice garlic bread made out of steak rolls is decadent.

JP's Tortellini with Cheesy Garlic Cream Sauce ("Shampoodlerllini"):

Ingredients

• Package of tortellini

• 4 strips thick cut bacon

• ½ cup Red pepper, minced

• ½ cup minced red (“Purple”) onion

• 4 cloves Garlic, minced

• 1 tsp Red pepper flakes

• 2 Tbs Butter

• 2 c. heavy cream

• Freshly ground black pepper

• Nutmeg

• 1/2 c. freshly grated Parmesan, plus more for serving

• ½ cup frozen Peas

• Mini Baguette, cut in half length-wise and into approximately 4-inch long sections

• Garlic clove, cut in half length-wise

Instructions

1. Preheat the oven to 425 degrees.

2. Prepare the tortellini per package instructions in heavily salted boiling water. Drain and set aside.

3. Slice the bacon strips into lardons approximately ½ inch wide. Cook over a low heat to render the bacon fat out. Once the bacon has begun to crisp and has reduced by half, use a slotted spoon to move bacon to a paper towel-covered plate.

4. Add onion and pepper to the pan and turn heat up to medium low. Cook until the veggies begin to soften and the onion turns translucent. Stir in garlic and red pepper flakes and cook, 1 to 2 minutes. 

5. Move the veggies to the outside of the pan. In the center of the pan add the butter, then sprinkle flour over butter and stir until thick.

6. Gradually whisk in heavy cream until a smooth sauce is formed, then add salt and pepper and stir in Parmesan until melted.

7. Stir frozen peas, bacon, and cooked tortellini to the pan, and stir to incorporate. Grate a little fresh nutmeg over the entire dish, stir, and then place the entire pan in the oven.

8. After 8 minutes or so, the whole dish should be bubbling. Remove from the oven, top with more parm.

9. Serve with garlic bread: Turn oven to 450. Place slices of bread close to heat source, and heat until the edges begin to turn a dark brown. Remove form oven, immediately rub the edges and top of toasted bread with half a raw garlic clove. Finish with: oil, balsamic, salt, pepper, parsley, or any other topping you like.

Et voila! Bon appetit.