Ingredients

The following ingredients have 4 Servings
  • ¼ teaspoon onion powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoons pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • 4 tablespoons salted butter
  • 1 splash olive oil
  • 3 cloves garlic (whole)
  • 2 tablespoons flour
  • ½ cup chicken broth
  • 1 ½ cups half and half (half cream/half milk)
  • ½ cup asiago cheese (finely shredded)
  • ½ cup parmesan cheese (finely shredded)
  • Salt/Pepper (to taste)
  • 20 oz. tortellini (see notes)
  • Fresh Parsley (to garnish)

Instruction

  • Combine the seasonings and set aside. Measure out remaining ingredients before starting and begin boiling salted pasta water for the tortellini.
  • Crush the garlic: Lay a knife over each garlic clove and use the palm of your hand to push down the knife over the garlic to crush it. Transfer it to a deep, 12-inch skillet along with the butter.
  • Melt the butter over medium heat for about 5 minutes. Lift the pan and swirl it around frequently as it cooks for even coloring. When it starts to turn a brown, add a splash of olive oil. The light golden color of the butter will give it a subtle sweet, nutty flavor and the splash of olive oil will prevent the butter from burning.
  • Add the flour and use a silicone spatula to gently stir it around continuously for 1-2 minutes to remove the raw flour taste.
  • Add the chicken broth in splashes, stirring continuously. Add the half and half in the same manner, followed by the seasonings. Bring to a boil, then reduce heat to a simmer. Let it simmer, uncovered, while you cook the tortellini according to package instructions. Drain once cooked.
  • Reduce the heat of the sauce to low. Slowly sprinkle in the Asiago and Parmesan cheese, stirring continuously.
  • Taste the sauce and season with salt/pepper as needed, start with 1/4 tsp. of each.
  • Add the drained tortellini and toss to combine. It will continue to thicken upon standing.
  • Garnish with parsley and serve.