Cheese Tortellini in Tomato-Bacon Sauce
with Spinach and Parmesan
Bacon really does go with everything, especially mushrooms and tomatoes! Cheesy tortellini are the perfect pasta to sop up all the delicious sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Milk, Wheat)
Parmesan Cheese, shredded
Not included in your delivery
Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (use same for 4 ppl), then drain and return tortellini to the same pot, off heat.
While water boils, cut bacon into 1-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add bacon and 2 tbsp water (dbl for 4 ppl) to the pan. Cook, stirring occasionally, until bacon is crispy and water has evaporated, 6-8 min. Remove the pan from the heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside, reserving bacon fat in the pan.
While bacon cooks, on a clean surface, roughly chop spinach. Thinly slice mushrooms. Peel, then mince or grate garlic.
Heat the same pan (from step 2) with reserved bacon fat over medium-high. When hot, add mushrooms. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
Reduce heat to medium. Add crushed tomatoes, garlic, Italian seasoning, reserved pasta water and 1/4 tsp sugar (dbl for 4 ppl) to the pan with mushrooms. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Transfer sauce, spinach and 1 tbsp butter (dbl for 4 ppl) to the large pot with tortellini. Place over medium heat, then stir until spinach wilts, 1-2 min. Season with salt and pepper.
Divide cheese tortellini between bowls. Sprinkle over bacon and Parmesan.