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Tortellini with tomatoes and thinly sliced fresh basil on top
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Tortellini Pasta With Pancetta

Tortellini Pasta With Pancetta is studded with crispy bits of pancetta, sautéed tomatoes and fresh arugula and basil in a light buttery garlic white wine sauce.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Pasta, Side Dish
Cuisine: Italian
Keyword: cheese tortellini recipe, pasta with pancetta, tortellini pomodoro
Servings: 4
Calories: 316kcal
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 packed arugula leaves , about 2 ounces
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup thinly sliced fresh basil leaves

Instructions

  • Prepare tortellini according to package directions; drain.
  • 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.
  • In skillet with pancetta drippings, cook tomatoes, onion, garlic, kosher salt and cracked black pepper until mixture is tender, about 4 minutes.
  • Add wine and cook 1 minute.
  • Stir in butter and cook until butter is melted and a light sauce forms.
  • Stir in cooked tortellini, arugula and reserved pancetta.
  • Top with shredded Parmesan and sliced basil.

Notes

Recipe yields 6 cups:
  • 4 main dish servings (1 1/2 cups each)
  • 8 side dish servings (3/4 cup each)
Swirls of Flavor Recipe Tips
  • Use meat filled tortellini
  • Make with your favorite baby greens in place of the arugula

Nutrition

Calories: 316kcal | Carbohydrates: 15g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 759mg | Potassium: 853mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4188IU | Vitamin C: 38mg | Calcium: 290mg | Iron: 2mg