Tortellini with Peas and Pancetta Recipe

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite 5 to 6 minutes. Drain and set aside reserving 1/2 cup of the pasta water.

Heat oil in a large skillet over medium heat. Add pancetta and saute until crisp 3 to 4 minutes. Add garlic and cook until fragrant about 1 minute. Ladle in the reserved pasta water; simmer for about 1 minute. Add tomato puree and continue to simmer until reduced by about half 3 to 4 minutes.

Add cream; simmer until sauce thickens slightly 2 to 3 minutes. Add tortellini and peas tossing to coat with the sauce. Sprinkle with Parmesan cheese and parsley and serve immediately.