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Easy Tortellini with Tomatoes and Pancetta Recipe

Easy Tortellini with Tomatoes and Pancetta

Tender cheese tortellini is tossed with a quick tomato-pancetta sauce, Parmesan, and optional fresh herbs. This satisfying tomato-based pasta dinner serves four and comes together in about 30 to 35 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Refrigerated or frozen cheese tortellini
  • 4 ounces Pancetta, cut into small dice
  • 1 Small yellow onion, finely chopped
  • 1 Garlic clove, finely chopped or minced
  • 1 28-ounce can Whole peeled Italian tomatoes, drained lightly and coarsely chopped, or crushed tomatoes
Seasoning
  • 1/2 teaspoon Kosher salt, plus more for the pasta water
  • 1/4 teaspoon Freshly ground black pepper
  • 1 pinch Red-pepper flakes
Finishing
  • 1/4 cup Freshly grated Parmesan cheese, plus more for serving
  • 1 tablespoon Chopped fresh parsley or basil

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. While the water heats, prepare the pancetta and vegetables so the sauce can cook without delay.
  2. Place the diced pancetta in a large skillet over medium heat. Cook for about 4 to 5 minutes, stirring occasionally, until the fat renders and the pancetta becomes lightly crisp.
  3. Add the finely chopped onion to the skillet and cook for 3 to 4 minutes, until softened. Add the garlic and optional red-pepper flakes, then cook for about 30 seconds until fragrant.
  4. Add the lightly drained, chopped tomatoes, kosher salt, and black pepper. Simmer the sauce uncovered for 12 to 15 minutes, stirring occasionally, until it thickens slightly.
  5. Cook the tortellini according to the package directions, usually 2 to 5 minutes for refrigerated tortellini or 5 to 8 minutes for frozen. Reserve about 1/2 cup of pasta water, then drain the tortellini.
  6. Add the drained tortellini to the skillet with the tomato-pancetta sauce. Toss gently, adding a splash of reserved pasta water if the sauce needs loosening.
  7. Stir in the Parmesan, taste, and adjust the seasoning only if needed. Finish with additional Parmesan and the chopped parsley or basil before serving.

Notes

Pancetta, Parmesan, and salted pasta water all contribute salt, so season the sauce cautiously until the end. Refrigerate leftovers in an airtight container and reheat gently with a small splash of water.