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Tortellini rosemary


  • 500g meat tortellini (LE TORRI)
  • 2 tbsp olive oil (PREGO)
  • 2 cloves garlic, finely chopped
  • 2 leeks, finely chopped
  • 5 rashers bacon, chopped
  • 400g canned tomatoes, chopped (ROSITA)
  • 1 tbsp tomato concentrate
  • 1 tbsp chopped fresh rosemary
  • 250ml cream (HOPLA MONTARE)


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.

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