Hot Tomato Tortellini
Ingredients:- 1 x 500 g packet fresh-frozen tortellini, cooked according to packet instructions
1 dash extra virgin olive oil
40 g very thinly sliced ‘chili salami’ sliced into thin ribbons
2 large Roma tomatoes, roughly diced
1 clove garlic, sliced into thin slivers
1 pinch parsley
1 teaspoon dried chives, chopped
1 x 370 g jar tomato pasta sauce
30 g pecorino cheese, finely shaved .
Method:-
- Heat oil in a large, heavy-based frying pan.
- Add salami, garlic, parsley, chives and tomato. Mix well.
- Add pasta sauce and combine, stirring occasionally whilst pasta is cooking.
- Sprinkle most of the cheese over the top and keep sauce on simmer until pasta is done.
- Serve sauce topped over cooked tortellini with a garnish of cheese.
Recipe notes:- Reduce the heat of this dish with a bit of cream mixed in if you like. It’ll still be hotter than ‘heck’, but a little bit less harsh.
If you don’t have pecorino cheese, use mozzarella instead – it’s quite similar but a little more mild.
You can buy the salami from your local deli – it’s got a chili skin and if sliced paper-thin you should get about a dozen slices equaling about 40g.