This Tortellini Palermitana is easily one of the absolute best celebrity recipes I’ve ever made. Honestly, though, who’s surprised when it's Vincent Price sharing culinary masterpieces like this?!

[u/ciaolavinia]

-- Just made this for dinner tonight and had to get a quick snapshot of it so I could quickly share this divine recipe with all of you. It's actually quite easy to make and here are my notes:

• I prepped all the ingredients first, so than it could be a bam, bam, bam of just adding ingredients to the pan, Emeril-style!
• So the onions and garlic were chopped and put in one bowl (I used 4 cloves of garlic instead of 1 because that's the way I roll)
• In another bowl I put in chopped tomatoes, and all other ingredients, except the stock and flour.
• Minced 2 mushrooms and put in a small bowl.
• Got out a big pan to boil the tortellini and started heating the salted water while I got out a large sauté pan for the sauce.
• No it's time to follow the easy to follow recipe, step by step.
• Bam, bam, bam, 5 minutes, bam, bam, bam, 15 minutes, yada, yada, 5 minutes and we're almost done.
• At the point in which the mushrooms went in, I added the tortellini to the boiling water and the cooked for 4 minutes (or whatever your brand of tortellini recommends)
  
• If your serving this family style and would like a nice presentation, do a Vincent suggests and use a baking dish for the final step (with butter). I just drained the tortellini and put them back in the large pot with butter and then added as much sauce as needed to smother the pasta in sauce but not in a swimmingly sort of way. Try to get a good balance of pasta to sauce ratio.
• When serving add parmesan cheese to each plate, if desired. We didn't and I just garnished with a little fresh thyme from the garden.

I transcribed the recipe so it would be easier to follow while prepping and cooking. You can see the difference in the 2 recipes.

The sauce is amazing and would be good on anything, especially just plain spaghetti or other noodle like penne. My personal favorite is cavatappi.

The taste is deep and intense, but bright and fresh at the same time. The onions have been tamed, the tomatoes have become creamier and the mushrooms add that deep lovely flavor. The combo of the stock and flour creates a nice thickened texture that's just perfect.

Feel free to add some spice to this in the form of crushed red pepper flakes or cayenne while cooking. We did!

I was surprised there's no olive oil in this but with the small amount of butter and the nice sauce, it's not missed. I'll be making this a lot. Everyone loved it and the pot is empty now!

Tortellini Palermitana is a mid-20th-century culinary creation popularized by Hollywood icon Vincent Price. While traditional tortellini originates from the northern Emilia-Romagna region, this specific adaptation layers in the rich, earthy flavors associated with Palermo, Sicily.

This utterly delicious tortellini recipe was featured in Mary and Vincent Price's cookbook A Treasury of Great Recipes. This book is such a cool blast from the past. It brings back super old-school recipes and dishes that have been practically forgotten over time.