774. TORTELLINI with BACON, TOMATO, CHILI and BABY SPINACH

serves 4


2 teaspoons olive oil
4 rindless short-cut bacon rashers, thinly sliced
1 garlic clove, crushed
1/2 teaspoon dried chili flakes
700ml bottle tomato passata* (sieved tomatoes)
500 grams fresh or frozen beef tortellini
150 grams baby spinach leaves
Shaved parmesan and basil leaves, to serve

Heat the oil in a large frypan over high heat. Add the bacon and cook for 3 minutes or until crisp. Reduce heat to medium, add the garlic and chilli, and cook, stirring, for 30 seconds. Add the passata and bring to a simmer. Simmer for 5 minutes.

Meanwhile, cook the tortellini in a large saucepan of boiling salted water according to packet directions, then drain. Return the tortellini to the saucepan, add the sauce and spinach, then toss to coat.
Divide among serving bowls and serve immediately topped with parmesan and basil.


courtesy of: Kate Tait, delicious., July 2006, page 143