Cheese Tortellini in Tomato-Cream Sauce

20-oz pkg fresh cheese tortellini

4 slices thick bacon, chopped

5 cloves garlic, minced

1 28-oz can crushed tomatoes

1 1/2 cups half and half

1 cup frozen peas, thawed

1/2 teaspoon kosher salt

white pepper to taste

freshly shredded Parmesan cheese

chopped fresh parsley, optional


1. Heat a large pot of salted water to boiling, and cook tortellini according to package directions. Drain, reserving 1/2 cup cooking liquid, and return the tortellini to the cooking pot.


2. While tortellini is cooking, heat a 12-inch non-stick skillet over medium heat. Add the bacon and cook, stirring often, until crisp. Add the garlic and cook for 1 minute.


3. In a medium bowl, combine 1/2 cup of the tomatoes with the half and half, and mix well. Add the mixture and the rest of the crushed tomatoes to the skillet and bring to a high simmer over medium-high heat.


4. Add the peas, salt, and pepper to taste. Reduce the heat to maintain a low simmer, and cook until thickened, about 5 minutes. Add the sauce to the tortellini and stir gently to combine. Add a little bit of the reserved pasta cooking liquid if the sauce is thicker than you want. Serve with shredded Parmesan and chopped parsley, if desired.


Makes 4-6 servings. 

Comments