To be a whizz kid at creating homemade pasta is a blessing, one I sadly lack so far. To compensate, I used Bertagni porcini mushroom tortellini — only my favorite style/shape of pasta ever. The sauce was on a whim and happily turned out AWESOME. The usual shallots and garlic with olive oil and butter browned in a pan but with the added bonus of a tablespoon of red curry paste, about the same amount of balsamic vinegar, quick squeeze of a lemon and heavy whipping cream. Once the tortellini were ready they joined the sauce in the pan for a quick coating and then topped with a pinch of shredded gruyere. The curry isn’t overwhelming but mellow, interesting and gives the dish nice color. I paired this with a Southern Tier Gemini — kind of a sweeter, less hoppy version of most IPAs, what they call a “blended unfiltered ale”, which played nicely off the bite of the shallots and sweet spice of the red curry. I think it took 15 minutes max, to the beats of Hot Chip and La Roux (hipster version of Tilda Swinton?).
