The Dish

I don’t know if this is as much a recipe as an experiment that ended well.

I was at a wedding shower yesterday and had too many truffles, cupcakes, hot cocoa (cute idea…several types of cocoa with an assortment of toppings which was nice, because the shower was outside and it was chilly) so once I got home I was in the mood for something savory and cheesy. My husband is on some sort of nutty health kick (which means he’ll be done with it in a couple of days as soon as I make a dessert he loves), so it was just my daughter and I. I had some nice baby Brussels sprouts, so I knew I wanted to use them. Added a carton of fresh spinach tortellini, a little Alfredo sauce (from a Bertolli jar) and some slivers of prosciutto (I need to talk to someone about my obsession with prosciutto). I LOVE roasted Brussels sprouts – to me, that’s only way to eat them. I wondered about the taste combinations, but, wow….the Brussels sprouts with the Alfredo sauce was GOOD. I think the slightly sulfuric taste of the sprouts mellowed by the creamy Alfredo sauce worked! Next time, I think I’d use plain pasta, like a penne, because I don’t like it when water collects in the little folds of tortellini – even with thorough draining, a little leaks out and spoils that cheesy bite.

My daughter really liked this, and she’s a tough critic. When I stand in the kitchen and say..."hmmmm, I wonder...", she usually takes off.

So sometimes, rummaging around the refrigerator pays off. It beats a bag of Cheetos!

"Roasted Baby Brussel Sprouts with Pasta and Alfredo Sauce"

About 2 cups of baby brussel sprouts
1 tablespoon olive oil
Salt and pepper to taste
1 small carton spinach tortellini
½ cup Alfredo Sauce (I like the Bertolli brand of jarred sauces very much)
A handful of prosciutto, slivered
A little finely grated Pecorino Romano

1. Preheat over to 400 degrees. Line a small roasting pan with foil. Trim and halve the brussel sprouts. Place in lined pan and drizzle with the olive oil. Salt and pepper to taste. Shake pan to coat with oil. Roast in preheated oven until sprouts are turning brown on edges, about 20 minutes. Remove from oven and set aside.
2. Meanwhile, bring a pot of water to a rolling boil. Add salt, then tortellini. Cook according to package directions, usually about 6 minutes. Drain well.
3. Microwave the Alfredo Sauce (covered…you know what happens if you don’t!) in a small bowl for 40 seconds. Stir, and repeat until hot.
4. Place drained tortellini on a plate and top with sprouts. Spoon sauce over the top. Pile slivers of proscuito on top and sprinkle with Peconrino Romano. Serve at once.

Serves 2.