41 degrees, sunny
Lemon (Drake Remix), N.E.R.D., Rihanna, Drake
Over the years, I’ve gotten myself into a tortellini rut. I love tortellini – the beautiful little pockets of prepared pasta filled with cheese on which I sometimes splurge, found in the refrigerator section at the grocery store. Filled pasta is intimidating to make at home for most of us (myself included), so it has this weird power to elevate a dish, transforming your everyday bowl of soup or plate of pasta into something more than it was before. Tortellini is a great shortcut, too. It’s the foundation of a speedy and satisfying weeknight meal, as the pasta only takes about 5 minutes to cook in boiling water. But, I only ever made one thing with my pretty little tortellini. One thing since 2011: Tortellini Soup. Over the years, that brothy bowl of soup has shown up on my dinner table and as leftovers for lunch the next day way more times than I like to admit.
This week, I broke the 7-year cycle and made something else. Something still quick, still suitable for a busy school night. I made tortellini with a tomato cream sauce accompanied by Italian sausage. I wilted spinach into the sauce right at the end for some freshness and green, but fresh basil would be excellent as well. This tortellini was devoured and we found ourselves sopping up any leftover sauce with a loaf of Italian bread.