CREAMY TUSCAN TORTELLINI WITH SUN-DRIED TOMATOES

Serves 4

Ingredients:

• 1 tablespoon extra virgin olive oil

• 1 brown onion, diced

• 2 cloves garlic, finely chopped

• 100g mild salami, chopped

• 150g sun-dried tomatoes (approx. 1/2 cup), roughly chopped

• 2 tablespoons tomato paste

• 1 cup thickened cream

• 1 teaspoon chicken stock powder, mixed with 3/4 water

• 565g fresh tortellini (I use the Rana spinach and ricotta tortellini – not sponsored)

• 2 cups baby spinach

• 1 cup parmesan cheese, grated

• Sea salt & cracked black pepper

Method:

1. Place a large frying pan or shallow casserole pot onto medium heat. Sauté the onion and garlic for 1-2 minutes. Add salami and cook until it releases its flavours. Add the sun-dried tomatoes and cook for a few more minutes. Mix in tomato paste and cook for another minute. Pour in the cream and add the chicken stock.

2. Bring the sauce to a gentle boil and add fresh tortellini to the pan, push the tortellini under the sauce. Place the lid on the pan/pot and cook the tortellini in the sauce for about 5-6 minutes or until fully cooked.

3. Remove the lid and stir in baby spinach and parmesan and combine. Season well and serve immediately.