Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 1 tbsp sea salt
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 3 tbsp double-concentrated tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup heavy cream
  • 1/2 cup reserved starchy pasta water
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 handful fresh basil leaves, chiffonade

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the refrigerated cheese tortellini and cook for 3-5 minutes until they float to the surface.
  2. Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set aside. Drain the tortellini in a colander.
  3. In a large deep-sided skillet, heat the olive oil over medium heat. Add the minced garlic and tomato paste. Sauté for 2-3 minutes, stirring constantly, until the paste turns a deep rust color.
  4. Whisk in the heavy cream, dried oregano, and red pepper flakes. Bring to a gentle simmer, then stir in the grated Parmesan cheese until melted and smooth.
  5. Add the cooked tortellini, 1/2 cup of the reserved pasta water, and the fresh baby spinach to the skillet. Toss gently for 30 seconds until the leaves just begin to collapse.
  6. Garnish with fresh basil chiffonade and serve immediately.