Cheese Tortellini with Mushrooms: 25 Min

Instructions:

1. Boil the water. Bring a large pot of heavily salted water to a rolling boil. Add the cheese tortellini and cook according to package directions until al dente. Note: Overcooking here makes them mushy in the pan later.
2. Save the liquid. Reserve 1 cup (240ml) of the pasta water before draining. Wait until you see the water is cloudy—that's the starch you need.
3. Sear the mushrooms. Place a skillet over medium high heat. Add a small knob of butter and the sliced mushrooms. Leave them undisturbed for 3-4 minutes until a deep brown sear develops, then stir and cook for another 2 minutes.
4. Clear the pan. Remove mushrooms from the pan and set them aside on a plate.
5. Brown the butter. Reduce heat to medium. Add the remaining butter. Once it starts foaming and smelling nutty, add the whole sage leaves.
6. Crisp the sage. Fry the leaves for 1-2 minutes until they are crisp and the butter is golden brown.
7. Sauté the garlic. Stir in the minced garlic and cook for 30 seconds. Note: Garlic burns quickly, so keep it moving.
8. Combine ingredients. Return the seared mushrooms and cooked tortellini to the pan.
9. Create the glaze. Pour in 1/4 cup (60ml) of reserved pasta water and the grated Parmesan.
10. The final toss. Toss vigorously over medium heat for 1-2 minutes until the sauce is velvety and clings to the pasta. Season with black pepper and the remaining salt.