Cheese Tortellini With Pancetta and Creamy Marinara Sauce
1 pkg of cheese tortellini; fresh or frozen
Diced pancetta about 1/2 C or more to taste
1 jar of marinara sauce or homemade
Grated Parmesan cheese; to taste
Evaporated milk or heavy cream 1/2 C or more to taste
In a medium sauce pan, heat on medium high heat. Add pancetta, sauté until crispy. Drain on paper towels; set aside.
Prepare tortellini according to package directions.
While tortellini is cooking, pour marinara sauce into sauce pan and stir in pancetta. Heat on medium low and simmer until heated thru and tortellini is finished cooking.
Turn heat to low and stir in the Parmesan cheese to taste. After the cheese is mixed into the sauce, slowly add the evaporated milk, stirring constantly. Do not let the sauce boil after adding the milk or it may curdle. Keep stirring until milk is incorporated in the sauce. Take off of the heat and serve over tortellini. Top with more Parmesan cheese if desired.