One-Pan Tortellini with Pancetta

Every time I ask my kids what they want for dinner, most of the time the answer is “pasta”! It seems that after a long day of school followed by sports practices, pasta seems to be the only food that will fit the bill.

For those nights that time is of the essence, a quick pasta dish can come in handy. The basics of this recipe are simple: one pan, a simple béchamel sauce and fresh tortellini. This kind of pasta cooks quickly and, in this instance, it takes just a few minutes in a simple béchamel sauce.

Though not absolutely necessary, the dish can be finished under the broiler. If an oven-safe pan is not available, transfer to a broiler-proof baking dish, or, just skip this step all together and cook on the stovetop a few minutes more. A weeknight pasta meal just doesn’t get easier than that!

One-pan tortellini with pancetta

(Serves 2)

• 4 oz. pancetta, diced (or bacon, diced)
• 1 small onion, diced
• 2 garlic cloves, minced
• ½ tsp. salt
• — freshly ground pepper
• pinch red pepper flakes
• 2 tsp. all-purpose flour
• 1 ½ cups whole milk, room temperature
• 1 package (10 oz.) refrigerated cheese tortellini
• ½ cup Parmesan cheese, grated
• 1 TBSP. chives, minced (optional)

1. In an oven-safe medium saucepan, cook the pancetta or the bacon until crisp. With a slotted spoon, transfer it to a paper towel to drain. Add the onion to the pan, season with salt and pepper and cook for a few minutes. Next, add the garlic and cook for a few minutes more until golden brown. Add the flour and cook, stirring constantly, for about one minute.

2. Preheat the broiler on its highest setting and put the rack in the top position.

3. To the pan add the milk, a little at a time, whisking constantly. When the milk starts to simmer, add the fresh tortellini and bring it to a boil over medium-high, stirring occasionally. Reduce to a simmer and continue to cook, stirring often for about four minutes, or until the liquid has slightly thickened. Remove from heat and mix in some of the cooked pancetta and most of the Parmesan cheese. Taste and adjust the seasoning. Top with the rest of the pancetta and Parmesan cheese and place under the broiler. Broil for one or two minutes until the top is golden, making sure not to dry out the sauce.

4. Remove carefully from the oven, sprinkle with some chives and serve at once.