I have a long history of tortellini. It was one of the first meals I learned to make, along with keema curry, spag bol, chilli con carne, and bangersmash&chillibeans, when my brother and I lived with our dad as teenagers. Tortellini seemed exotic yet easy, perfect for the domestically useless trio that we made.
Back then it was sold as dried pasta, and however long you cooked it for it never quite softened. We always but always made a tomato and onion sauce, with mattesons smoked pork sausage, crisped under the grill. Gotta love that greasy, additive-ridden sausage, with the skin curling up and the oil oozing out in synthetic dribbles.
I do vary the sauce these days, but it almost always still features the sausage.
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2 comments:
I find the fresh ones a bit soggy, don't you? Kind of prefer that crispy inside - maybe it's a formative years thing.
These were soggy and tasteless - Morrisons Chicken & Bacon filling, not recommended.
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