One-Pot Tortellini all’Arrabbiata

Ingredients

• 1 pack (250g) Giovanni Rana Tortellini Cured Ham & Cheese
• 1 jar (280g) Sacla Antipasti Sun-Dried Tomatoes (drained and chopped)
• 2 cups vegetable or chicken broth
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried Italian herbs (basil, oregano, or thyme)
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish
• Salt and black pepper to taste

Method

1. Prepare the Base: Heat olive oil in a large skillet or pot over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
2. Add the Sun-Dried Tomatoes: Stir in the chopped Sacla Antipasti Sun-Dried Tomatoes and cook for 1-2 minutes, allowing their rich flavor to infuse the oil.
3. Combine the Ingredients: Pour in the vegetable or chicken broth and bring to a simmer. Add dried Italian herbs for extra flavor.
4. Cook the Tortellini: Add the Giovanni Rana Tortellini Cured Ham & Cheese directly into the pot. Stir gently to coat the tortellini with the sauce. Cover the pot and cook over medium-low heat for about 4-5 minutes, or until the tortellini is tender and cooked through.
5. Adjust the Seasoning: Taste the sauce and adjust seasoning with salt and black pepper as needed.
6. Add Cheese: Stir in the grated Parmesan cheese until the sauce becomes creamy and the cheese is melted.
7. Serve and Garnish: Transfer the tortellini to serving bowls. Garnish with fresh basil leaves and extra Parmesan cheese, if desired.
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