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Skillet Tortellini Pomodoro With Pancetta in a light buttery garlic white wine sauce is studded with crispy bits of pancetta, sautéed tomatoes and fresh arugula and basil. easy recipe | pasta recipe | dinner | one skillet | #swirlsofflavor
Skillet Tortellini Pomodoro With Pancetta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Skillet Tortellini Pomodoro With Pancetta in a light buttery garlic white wine sauce is studded with crispy bits of pancetta, sautéed tomatoes and fresh arugula and basil. 

Course: Main Course, Side Dish
Servings: 4
Author: Gwynn Galvin
Ingredients
  • 1 (12 ounces) pkg. frozen or fresh cheese tortellini
  • 4 ounces pancetta, chopped, about 1 cup
  • 1 pint grape tomatoes, halved lengthwise, 2 cups
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3/4 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • 1/2 cup white wine
  • 3 Tbs. butter
  • 2 cups (2 ounces) packed arugula leaves
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup thinly sliced fresh basil leaves
Instructions
  1. Prepare tortellini according to package directions; drain.

  2. Meanwhile, in large non-stick skillet cook pancetta over medium-high heat until crispy, stirring occasionally. Using slotted spoon, remove pancetta and drain on paper towels.
  3. In skillet with pancetta drippings, cook tomatoes, onion, garlic, kosher salt and cracked black pepper until mixture is tender, about 4 minutes.

  4. Add wine and cook 1 minute.
  5. Stir in butter and cook until butter is melted and a light sauce forms.
  6. Stir in cooked tortellini, arugula and reserved pancetta.
  7. Top with shredded Parmesan and sliced basil.
Recipe Notes

Makes 4 (1 1/2 cups each) main dish servings or 8 (3/4 cup each) side dish servings.