Cheese Tortellini With Pancetta and Creamy Marinara Sauce

I love pasta. It’s one of my weaknesses….well, one among many, but it’s up there at the top. I recently came up with this recipe when I found some nice looking cheese tortellini at my local grocery store. This dinner idea takes no time at all to put together and satisfies those pasta cravings.

Here’s what you’ll need:

cheese tortellini ( I used fresh, but you can use frozen)

pancetta ( I used a prepackaged kind that was already diced)

a jar of good quality marinara sauce ( you can use homemade if you desire)

grated Parmesan cheese

evaporated milk ( you can use heavy cream if you prefer. This is what I actually had in the pantry)

In a medium sauce pan, heat on medium high and add pancetta.

Cook until pancetta is crispy. Remove from the pan and drain on paper a paper towel.

At this point, take out the tortellini and prepare according to the package direction.

While Tortellini is cooking, pour marinara sauce into sauce pan. Next add the pancetta and stir into the sauce.

Heat on medium low and simmer until sauce is heated thru and tortellini is finished cooking.

Turn heat to low and stir in the Parmesan cheese. Add as much or as little as you like .

I know this doesn’t look like a lot of cheese, but trust me, there was a lot more added. You can’t go wrong with cheese in my opinion.

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.

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