Seagars at Oxford

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Spinach tortellini with bacon mushrooms and sweet chilli sauce, with food-processor focaccia bread

Ingredients

250 gram (packet) of Spinach Ricotta stuffed Tortellini
4-6 bacon rashers crisply cooked and chopped up
1 cup approx. button mushrooms sliced
1/4 - 1/2 cup cream
2 teaspoons sweet chilli sauce
Salt and freshly ground black pepper
2 tablespoons chopped parsley

Method

Boil pasta in lots of salted water until tender. Drain and into the hot saucepan toss the chopped bacon, mushrooms, sweet chilli sauce and cream. Cook for 2 minutes - season to taste with salt and freshly ground black pepper. Return the pasta and add parsley. Mix well and serve immediately. If desired shave off (with a potato peeler) a few shreds of fresh parmesan to garnish.

Special Instructions: GENERAL PASTA TIPS

When serving your guests pasta remember the more complicated the shape of the pasta the more impressed your guests will be i.e. you get more points serving tortellini or farfalle - the little butterfly or bowtie shapes - than plain macaroni or spaghetti. I nearly always serve small pasta shapes rather than long fettuccine and spaghettis just because it’s so much easier to deal to with a fork and saves all that drycleaning of white silk shirts which is invariably what I'm wearing when I loose a strand of "spag" en-route to my mouth.

Don’t be put off serving pasta and noodles when entertaining thinking that it involves a lot of last minute cooking. Do what the cafes and restaurants do and cook pasta ahead of time until it's just tender (al dente) - drain - lightly rinse and mix through a little oil tossing carefully to coat the pasta and prevent sticking. To reheat either microwave 2-3 minutes covered or pour over boiling water for a minute.