tortellini in an oven safe bowl


serves 4


kosher salt

1 lb. cheese tortellini

1/2 lb. bacon, cut into 1/2″ strips

2 cloves garlic, minced

1/2 tsp. crushed red pepper flakes

1/2 c. dry white wine, such as Sauvignon Blanc

5 oz. baby spinach

1/2 c. chopped fresh parsley

1/2 c. freshly grated Parmesan, plus more for serving

8 oz. burrata cheese, at room temperature


1. Bring a large pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain and return to pot.

2. Meanwhile, heat a large sauté pan over medium heat and add bacon in an even layer. Fry until crisp, about 5 minutes. Using a slotted spoon, transfer bacon onto a paper towel-lined plate.

3. Return sauté pan with remaining bacon fat to medium heat; add garlic and red pepper flakes and cook for 2 to 3 minutes. Add white wine, then bring to a boil and simmer for 3 minutes. Turn off heat and toss together with tortellini, spinach, parsley and Parmesan. Add burrata to the pan and spoon sauce over to warm the cheese.

4. Break up burrata using 2 forks and let it melt into the pasta. Serve tortellini immediately.