Cheese and chicken tortellini with bacon, onion and tomato sauce
- 1 tablespoon olive oil or vegetable oil
- 290 g bacon, coarsely diced
- 2 medium onions, diced
- 2 tablespoons fresh garlic, minced
- .25 kg Kumato® tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh oregano or basil, chopped
- Salt and pepper
- 450-575 g of tortellini stuffed with cheese and chicken, prepared
Heat the oil in a large frying pan over medium-high heat, then add the bacon and fry over medium heat for 2 to 3 minutes, or until the fat begins to render.
Add the onions, and leave until the bacon is fried and the onions have started to caramelise, about 5-8 minutes.
Add garlic and leave for 2-3 minutes. Peel the Kumato® tomatoes, remove the pulp, chop and add to the pan.
Add the tomato paste and stir vigorously to dissolve.
Cook the tomatoes over medium-high heat, stirring frequently to release their juices. Cook for 10-25 minutes, or until the tomato pieces have softened and the mixture has thickened.
Remove pan from heat, immediately adding the herbs and spices, and stir.
Prepare the tortellini according to the instructions on the packet and arrange them on pasta plates.
Spoon the hot tomato sauce over the pasta and sprinkle with Parmesan.
If desired, sprinkle chopped herbs on top. Serve immediately.
Stand out with original serving ideas
This sauce can be served with any type of tortellini, such as 4 cheese, or with any other type of pasta. It is also an excellent accompaniment to grilled chicken breasts or hamburgers, in place of ketchup.
Garnish with the chopped herbs listed above (optional).