Cook the tortellini according to the instructions on the packet. Leave the tortellini a little undercooked. Drain, set aside and keep warm. Heat the oil in a large pot and add the leeks, garlic and bacon. Cook for a few minutes over a high heat, stirring occasionally. Lower the heat to medium and stir in the tomatoes, the tomato concentrate and the rosemary. Cook for a few minutes, remove from heat and mix in the cream. Mix in the tortellini and return the pot to the heat for the pasta to heat through.
Serves 6Email this Recipe Back to Guest Chef 9