This tortellini recipe features savory pancetta paired with sun-dried tomatoes, garlic, and oregano, then simmered with cream and finished with grated Parmesan and fresh spinach.
Ingredients:
- Kosher salt 1 lb.
- fresh or frozen cheese tortellini
- 4 oz.sun-dried tomatoes in oil, finely chopped (about 2/3 c.), plus 2 tbsp. tomato oil
- 2 oz. pancetta, finely chopped
- 6 oz.grape tomatoes, halved (about 1 c.)
- 3 cloves garlic, sliced
- 1 tbsp. chopped fresh oregano
- 1/2 c. heavy cream
- 1 oz. finely grated Parmesan (about 3/4 c.)
- 3 oz. spinach (about 3 packed c.)
- 4 oz.fresh mozzarella, torn
- Crushed red pepper flakes, for serving
Instructions:
- Bring a large pot of water to a boil and stir in 1 tablespoon salt. Cook tortellini, stirring occasionally, until very al dente, about 2 minutes less than package instructions. Reserve 3/4 cup pasta water before draining. In colander, drizzle tortellini with tomato oil and toss to coat.
- Place pancetta in a cold, large, heatproof skillet. Cook over medium heat, stirring occasionally, until crisp and golden brown on all sides, about 12 minutes. Add sun-dried tomatoes and grape tomatoes and cook, stirring frequently, until grape tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and oregano and cook, stirring, until fragrant, 1 to 2 minutes. Add cream and pasta water and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes. Stir in Parmesan until melted. Add spinach and tortellini and stir until spinach is wilted.
- Preheat broiler to high. Top skillet with mozzarella. Broil, watching closely, until cheese is melty and starting to brown in some spots, 3 to 4 minutes. Top with red pepper.
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