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 6

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