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Tuscan Tortellini With Sun-Dried Tomatoes

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Servings 4 people

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion diced
  • 2 cloves garlic finely chopped
  • 100 g chilli salami chopped
  • 150 g sun-dried tomatoes about 1/2 cup, roughly chopped
  • 2 tablespoons tomato paste
  • 1 cup thickened cream
  • 1 teaspoon chicken stock powder mixed with 3/4 cup water
  • 565 g tortellini
  • 2 cups baby spinach
  • 1 cup parmesan cheese grated
  • sea salt & cracked black pepper

Instructions
 

  • Place a large frying pan or shallow casserole pot over medium heat. Add the olive oil, onion and garlic and sauté for 1–2 minutes. Add the salami and cook until it releases its flavours. Add the sundried tomatoes and cook for a few more minutes. Mix in the tomato paste and cook for another 1 minute. Pour in the cream and chicken stock.
    1 tablespoon extra virgin olive oil, 1 brown onion, 2 cloves garlic, 100 g chilli salami, 150 g sun-dried tomatoes, 2 tablespoons tomato paste, 1 cup thickened cream, 1 teaspoon chicken stock powder
  • Bring the sauce to a gentle boil and add the tortellini, pushing it under the sauce. Cover with the lid and cook the tortellini in the sauce for about 5–6 minutes or until fully cooked.
    565 g tortellini
  • Remove the lid and stir in the baby spinach and parmesan. Season well and serve immediately.
    2 cups baby spinach, 1 cup parmesan cheese

Keywords

Dinner
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