In my family, we pretty much only ever eat cranberry sauce on Thanksgiving Day. And It rarely makes it home with leftovers.
But this pasta gives me another excuse to incorporate one of the best parts of that meal into a whole new one.
I discovered from the king of comfort food, Hayden Haas. It is decadent and flavorful, and a real crowd-pleaser. Seriously, everyone I make it for asks for the recipe.
The sauce is the star, and itap all due to the cranberry sauce melted down to make this dish dance on your tastebuds.
Enjoy this Thanksgiving-inspired pasta that is sure to become a seasonal favorite in your home.
Cranberry Tortellini
, Serves 4
Ingredients
- 3 tbsp unsalted butter
- 4-5 cloves garlic, minced
- 1 cup to 1 and 1/2 cups heavy cream
- 1 cup shredded parmesan cheese (save a little for garnish)
- Salt and pepper
- 1 pint of mushrooms, thinly sliced
- 1 can Artichoke hearts
- 1 handful of julienned Sundried tomato
- 1/4 cup cranberry sauce
- 1 package tortellini
- Roughly chopped parsley
- Recommend: if you want to add protein to this add grilled chicken!
Directions
To a large pan over medium heat add in butter and garlic until melted. Pour in heavy cream and parmesan, saving some for garnish. Stir when it starts to bubble, about 5 minutes, and add mushrooms to cook for 4 minutes, but don’t let them to get mushy. Add in artichoke, sun- dried tomato, and and cranberry sauce.
Meanwhile, cook tortellini to package instructions and preferred doneness.
Stir your sauce mixture until the cranberry has melted into the sauce. Toss the pasta into the sauce and garnish with remaining cheese and parsley. If you’d like, add in some protein of your choice.
For more comfort food recipes, find Haas on Instagram or TikTok at .
