Parmesan Tortellini in a Bourbon-Spiked Squash Sauce

This unique pasta sauce is adapted from "The Instant Gourmet," by Melissa Clark (food writer from NY Times). As soon as I thumbed through the book, I knew this was going to be great- and it is. This makes a great vegetarian entree that takes just a few minutes to make.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  lb  cheese tortellini (parmesan) or 1  lb  cheese ravioli
• 1  cup beef broth
• 1  garlic clove, smashed
• 1 (10 ounce) package  frozen  winter squash puree
• 1 -2  tablespoon Bourbon (I use only 1 tablespoon- feel free to omit)
• 1  tablespoon lemon juice
• 1  teaspoon  chopped fresh thyme or 1  pinch dried thyme
• 1  tablespoon brown sugar
•  fresh ground pepper, to taste
•  salt
•  freshly grated parmesan cheese

Directions

1. Cook the tortellini according to the package directions.
2. Meanwhile, in a small saucepan over medium heat, combine the broth, garlic, and squash puree.
3. Cook the mixture, stirring, until the mixture thickens a bit, about 4-6 minutes.
4. Stir in bourbon, lemon juice, thyme,brown sugar, salt and pepper, and let simmer for 1 more minute.
5. Remove from heat.
6. Drain the tortellini and serve with the sauce on top with grated parmesan.
7. Notes: to add a spicy flavor: add a few gratings of nutmeg and a dash of allspice.
8. In winter: a bay leaf will add its own distinctive perfume.
9. For richer sauce: Add 1-2 tablespoons butter at the end of cooking.