Tortellini in a Creamy Sun-dried Tomato Sauce

• Salt for boiling water
• 625g packaged veal tortellini pasta
• 6 cloves confit garlic
• 30g unsalted butter
• A dash of evoo (so the butter doesn’t burn)
• 1 tbsp flour
• 100ml chicken broth
• 2 tbsp tomato paste
• ¼ tsp cracked pepper
• ½ tsp fantasea-salt
• ½ tsp raw sugar
• ½ tsp onion powder
• 1 tsp sapore del sud Italian herb blend
• 1 cup tomato pasta sauce
• 1 cup thick cream
• ½ cup freshly grated parmesan*
• ¼ cup pasta water
• 1 cup baby spinach*
• 75g sundried tomatoes

*Save a few small baby spinach leaves and some shaved parmesan to garnish

Instructions

1. Start by bringing a large pot of salted water to a boil.
2. Cook the veal tortellini according to the package instructions until al dente. Once cooked, drain and set aside until sauce is ready.
3. Meanwhile, in a large skillet or saucepan, heat the unsalted butter and a dash of evoo over medium heat.
4. Create a roux by sprinkling in half of the flour, using a whisk to blend. Repeat with the remaining flour.
5. Gradually pour in half of the chicken broth while whisking continuously. Repeat with the remaining broth until all is incorporated and the mixture is smooth.
6. Stir in the tomato paste, along with all the herbs and spices. Allow the mixture to simmer for a few minutes to cook out the flour and paste and develop flavour.
7. Next, incorporate the tomato sauce into the mixture, stirring until well combined.
8. Then, add the confit garlic, gently stirring it into the mixture.
9. Following that, pour in the cream, continuing to stir until all ingredients are fully blended.
10. Mix in the freshly grated Parmesan cheese with the pasta water until melted and smooth.
11. Toss in the baby spinach and sun-dried tomatoes to the sauce, fold and coat evenly.
12. Allow the mixture to simmer for a few more minutes until the spinach is wilted.
13. Combine the drained tortellini with the sauce.
14. Once ready, serve the tortellini in bowls with some garnish on top.

 

Notes

 

Make extra for the next day! This sauce keeps and reheats well. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or in the microwave with a small amount of butter, heating and stirring through in 30-second increments. As with any creamy sauce, this recipe is not recommended for freezing as the texture can separate on defrosting.

 

Bring out that sun-dried tomato flavour by using the oil from the container in place of the evoo and butter, and adding an extra 25g of chopped sun-dried tomatoes to your homemade tomato sauce. I like to remove any excess skin from the tomatoes also.

 

For a meat-free meal, try using tortelloni, a larger version of tortellini filled with a vegetarian mixture of greens and/or cheese such as ricotta and even pumpkin! Accompany your pasta with some lightly salted grilled zucchini slightly salted, a simple side salad, or even some garlic bread (yum!).

 

Tomato pesto is a great alternative to tomato paste! And a nice addition for when you’re about to serve would be to combine some pesto and evoo to drizzle on top.

 

Switch up the cheese by replacing Parmesan with Asiago or Pecorino Romano, or simply opt for extra-sharp Parmesan for a more intense flavour.

If using minced garlic instead of confit, only 2 cloves are required, unless you would like it extra garlicky, if so, add these at the start with the butter.

 

Like your meals with a little spicy kick? Add in your favourite chilies or simply some chili flakes near the end of cooking.

 

Some great additions to your dish would be cooked chicken, crispy pancetta, thick diced chorizo, or sautéed mushrooms.