Recipe by Joanne Chidgey


  • 1 packet San Remo Veal tortellini serves 2

  • 2 chicken breasts cut into small bite sized pieces

  • 1 teaspoon Olive Oil

  • 1 medium Onion chopped

  • 1-2 Cloves Garlic crushed

  • 1 tablespoon Tomato Paste

  • 1 teaspoon hot Chilli

  • 4 Rashers Bacon diced

  • 100 g of hot hungarian Salami sliced thickly into bite sized pieces

  • 2 x 400 gms tins of chopped Tomatoes

  • Basil roughly chopped - to serve

  • Parmesan shaved - to serve

  • Salt

  • extra Olive Oil


  • 1.

    Heat olive oil in fry pan.

  • 2.

    Cook onion until soft. Add garlic (added later so it doesn't burn). Fry quickly.

  • 3.

    Add bacon to pan and fry until bacon starts to become crispy.

  • 4.

    Add salami to pan and fry until salami starts to become crispy.

  • 5.

    Add chicken to pan and cook until chicken is browned.

  • 6.

    Add chilli and tomato paste to pan. Cook until chilli is aromatic.

  • 7.

    Add tinned tomatoes and stir well.

  • 8.

    Reduce heat and leave sauce to simmer and thicken slightly.

  • 9.

    Meanwhile boil a large saucepan of water on high heat. Add salt and olive oil to water to season.

  • 10.

    When boiling, add the fresh tortellini.

  • 11.

    Boil until pasta floats and water becomes frothy.

  • 12.

    Remove from heat and strain water off in a colander.

  • 13.

    Then in a large bowl layer pasta and pasta sauce. Garnish with basil and parmesan. Serve with crunchy garlic bread

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Posted by FC18Report
i will cook it tomorrow fc18