Ingredients:

  • 28g unsalted butter
  • 15ml extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 32g tomato paste
  • 240ml heavy cream
  • 120ml low-sodium chicken broth
  • 45g freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 560g refrigerated cheese tortellini
  • 60g fresh baby spinach
  • 0.5g red pepper flakes
  • Sea salt to taste
  • Freshly cracked black pepper to taste
  • Fresh basil leaves for garnish

Instructions:

  1. Set a large 12-inch skillet over medium heat. Add the butter and olive oil. Once the butter foams, add the shallots and cook for 2 minutes until soft.
  2. Stir in the minced garlic and 0.5g red pepper flakes. Cook for 30 seconds until fragrant.
  3. Add the 32g of tomato paste. Use your spatula to smear it into the butter/oil. Cook for 1 minute until the color deepens.
  4. Pour in the 120ml of chicken broth and scrape the bottom of the pan. Stir in the 240ml heavy cream and dried oregano.
  5. Bring the liquid to a gentle bubble. Simmer for 4 minutes until the sauce coats the back of a spoon.
  6. Fill a large pot with salted water and bring to a rolling boil for the pasta. Drop the 560g of tortellini into the boiling water. Cook for 3 minutes until they float to the surface.
  7. Use a slotted spoon to move the pasta directly into the sauce. Add the 45g of Parmesan and the 60g of spinach.
  8. Toss gently for 1 minute until the spinach has wilted and the sauce is glossy.
  9. Remove from heat, season with sea salt and pepper, and scatter fresh basil over the top.