This Easy Tortellini Amatriciana is a great recipe for a quick and easy midweek meal. My local Italian store sells the best homemade tortellini – I love to pick up a bag of them which I can cook up with a creamy tomato sauce. The tortellini come in a range of fillings – vegetarian and meaty. It’s impossible to choose my favorite!
I start the sauce by browning the guanciale until crisp. I then add chili flakes, onions, garlic, salt, and pepper cook for a couple of minutes until soft and translucent. I then deglaze the pan with white wine before adding tomato and cooking down the sauce. Once the sauce is almost ready, I cook the tortellini in boiling water. Add a swirl of cream to the sauce and toss well with the tortellini. I serve mine with shaved Parmesan and torn basil leaves.
To make my Easy Tortellini Amatriciana, you will need the following ingredients:
Place 2 tablespoons of oil in a large frying pan or skillet. Cook 4 ounces of guanciale over medium heat for between 5-8 minutes until browned and crisp.
Add 1 teaspoon of chili, 1 minced onion, 3 minced cloves of garlic, salt and pepper to taste and cook until the onions are soft and translucent.
Add ½ a cup of white wine to deglaze. Cook and scrape the bottom of the pan for about a minute until reduced.
Add 1 can of whole peeled tomatoes and their juices to the pan. Cook the sauce for 13-15 minutes. Use the back of a wooden spoon to break up the whole tomatoes.
Bring a large pan of water to a boil. Follow the package instructions to cook the tortellini.
Swirl ¼ cup of cream into the sauce.
Mix the cooked tortellini with the tomato sauce. Toss well to coat.
Serve the tortellini in a large pasta bowl with torn basil and Parmesan.
This Easy Tortellini Amatriciana makes use of one of my favorite types of pasta - filled! Paired with a creamy tomato sauce, this is a simple, yet memorable meal. Don’t forget to tag #cookmerecipes in your next pasta photos!
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