Recipe by Joanne Chidgey
Heat olive oil in fry pan.
Cook onion until soft. Add garlic (added later so it doesn't burn). Fry quickly.
Add bacon to pan and fry until bacon starts to become crispy.
Add salami to pan and fry until salami starts to become crispy.
Add chicken to pan and cook until chicken is browned.
Add chilli and tomato paste to pan. Cook until chilli is aromatic.
Add tinned tomatoes and stir well.
Reduce heat and leave sauce to simmer and thicken slightly.
Meanwhile boil a large saucepan of water on high heat. Add salt and olive oil to water to season.
When boiling, add the fresh tortellini.
Boil until pasta floats and water becomes frothy.
Remove from heat and strain water off in a colander.
Then in a large bowl layer pasta and pasta sauce. Garnish with basil and parmesan. Serve with crunchy garlic bread
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