Tortellini with Alfredo Sauce



Culinary Tools:

  • 1-quart Mixing Bowl
  • 3-quart Dutch Oven with Cover
  • Precision Series Wisk
  • Bamboo Cutting Board
  • Chef’s Knife
  • 4-quart Dutch Oven with Cover
  • Junior Steamer/Colander
  • 10½-inch Skillet

Ají Alfredo Sauce Ingredients:

  • 3 tablespoons corn starch
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 2 tablespoon yellow hot pepper paste
  • 1 tablespoon garlic chopped
  • Salt and black pepper to taste

Pasta Ingredients:

  • ½ cup red bell pepper, julienned
  • ½ cup green bell pepper, julienned
  • ½ cup yellow bell pepper, julienned
  • ½ cup mushrooms, sliced
  • ½ cup artichoke, cut into halves
  • 1 pound tortellini pasta
  • 1 tablespoon olive oil
  • Parmesan cheese to taste

Aji Alfredo Sauce Procedure:

  1. In the bowl mix corn starch with ½ cup water until get consistency.
  2. In the 3-quart Dutch Oven, add chicken broth and heavy cream; cover with valve open and cook at medium-high temperature for 3 minutes or until valve whistles. Add yellow pepper paste, garlic, corn starch mixture and salt and pepper to taste; mix well with the Wisk. Reduce temperature to low and cook for 3 minutes or until get consistency; stir occasionally.

Pasta Procedure:

  1. Cut vegetables.
  2. In the 4-quart Dutch Oven, add 7 cups of water and cook with valve open at medium-high for 6 minutes or until valve whistles. Add pasta and reduce temperature to low; cook for 11 minutes. Strain pasta with colander.
  3. Preheat skillet with oil at medium-high temperature for 3 minutes. Add peppers, mushrooms and artichoke; sauté for 2 minutes. Reduce temperature to medium and add pasta, Ají Alfredo sauce and Parmesan cheese to taste; cook stirring for 3 minutes.
  4. Serve with Parmesan cheese to taste.