Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 1 tbsp sea salt
  • 1 lb cremini mushrooms, sliced 1/4 inch thick
  • 6 tbsp unsalted high-fat butter
  • 24 fresh sage leaves
  • 4 large garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 lemon, juiced
  • 1/4 cup reserved starchy pasta water
  • Freshly cracked black pepper to taste

Instructions:

  1. Bring a large pot of water to a boil and add 1 tablespoon of sea salt.
  2. In a 12-inch heavy-bottomed skillet over medium-high heat, melt 2 tablespoons of butter. Add sage leaves in a single layer and fry for approximately 2 minutes until crisp. Remove with a slotted spoon and drain on paper towels.
  3. Add 1 more tablespoon of butter to the same skillet. Add sliced mushrooms in a single layer. Sear without stirring for 3 minutes to achieve a mahogany crust, then toss and cook until tender.
  4. While mushrooms sear, add tortellini to the boiling water and cook for 1 minute less than the package directions.
  5. Add the remaining 3 tablespoons of butter to the skillet with the mushrooms. Once melted and beginning to brown, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
  6. Reserve 1/4 cup of pasta water, then drain the tortellini. Add the tortellini and reserved water to the skillet.
  7. Toss the pasta with the mushroom butter sauce over medium heat. Stir in the Parmigiano-Reggiano and lemon juice until a silky glaze forms.
  8. Garnish with the crispy sage leaves and fresh black pepper before serving.