Last night, Sandra came home with a package of tricolor tortellini; you know, the ones that are orange, cream and green. Because it was a weeknight, I didn’t want to cook a tomato sauce that would require an hour or so of simmering to really develop. I opted for a simpler and quicker mix of bacon, fresh grape tomatoes and peas. (And it’s even more delicious the next day!)
1 package tricolor tortellini (or any pasta, really)
6 strips of thick-cut bacon
1 small yellow onion, chopped
2 garlic cloves, minced
1 pint of grape or cherry tomatoes
2 T tomato paste
1/4 C red wine
1 C chicken broth
1/4 C shredded fresh parmesan
1/2 C frozen peas
salt, pepper, red pepper, oregano to taste
In a wide skillet, cook bacon strips over medium until lightly browned, approx 10 minutes. Set strips on a paper towel to drain.
In the same skillet, cook the onion over medium heat for 2 minutes. Add the garlic and cook for 1 minute or until lightly browned.
Cut the grape tomatoes in half lengthwise and add to the skillet, stirring to coat. Cook for 2-3 minutes or until tomatoes are starting to soften.
Add the red wine and stir to scrape up the browned bits. Add the chicken broth and tomato paste and stir to combine. Season with oregano, salt, pepper, and red pepper flakes.
Bring the sauce to a boil, then simmer on medium-low for 15-20 minutes or as desired. Simmering longer will break down the tomatoes, while shorter cooking times will keep them fresh-tasting and slightly tart.
At the same time, cook the tortellini as directed on the package. Drain and set aside.
Add the bacon, parmesean and peas to the sauce and stir. Return to a simmer and heat until the peas are heated through.
Toss sauce with the pasta and adjust seasonings.