Tortellini in tomato sauce with spinach

Ingredients

• 250 gtortellini
• 400 gtomato sauce
• 60 gpepperoni
• 100 gfresh spinach
• 1 tbspdouble cream or cream cheese
• 1 tbspolive oil
• to tastesalt and black pepper
• to tastefreshly grated Parmesan
• to tastechopped parsley

Instructions

1. 1

   Cook the tortellini

   Bring a pan of water to the boil, add the tortellini and cook according to the packet instructions.

2. 2

   Warm the sauce

   While the tortellini cooks, heat 1 tablespoon of olive oil in a deep frying pan. Add the tomato sauce and rinse the jar with a little water, tipping that into the pan too. Cook over a low heat.

3. 3

   Add the pepperoni

   When the sauce begins to simmer, cut the pepperoni into smaller pieces and stir it in. Keep cooking gently; if the sauce becomes too thick, loosen it with 2–3 tablespoons of the tortellini cooking water.

4. 4

   Stir in the cream

   Add 1 tablespoon of double cream or cream cheese and mix it thoroughly into the sauce.

5. 5

   Combine and wilt

   Lift the tortellini into the sauce with a slotted spoon. Add the spinach and stir until everything is coated in the creamy sauce.

6. 6

   Finish and serve

   Serve with freshly grated Parmesan, chopped parsley, or both.

What is tortellini in tomato sauce?

Tortellini are small, filled pasta parcels associated with Italian cooking, while tomato sauce is a familiar base for pasta dishes across Europe. This version pairs them with pepperoni, spinach and a little cream for a quick, savoury meal.

The method keeps the pasta and sauce cooking at the same time, then brings them together in one pan. A little pasta water helps the sauce cling to the tortellini.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 14g protein, 40g carbs, 16g fat.

Most of the carbohydrates come from the tortellini, while olive oil, pepperoni and cream contribute much of the fat. Tortellini and pepperoni also provide protein, though the amount varies with the pasta filling and brands used. Pair a serving with a salad or extra vegetables for a more varied plate.

Choosing the ingredients

Tortellini: Use the filling and variety you like, and follow the cooking time on its packet. Different brands and fillings may need different cooking times.

Tomato sauce: A ready-made sauce keeps preparation quick; a sauce with olives works particularly well with the pepperoni's savoury flavour.

Pepperoni: Cut it into small pieces so it is easy to distribute through the sauce. Double cream makes the sauce silky, while cream cheese gives it a tangier, thicker finish.

Keep the sauce gentle

Low heat: Warm the tomato sauce gently while the pasta cooks rather than letting it bubble vigorously. This gives the pepperoni time to flavour the sauce without it reducing too quickly.

Pasta water: Add it a spoonful at a time if the sauce looks too thick. The recipe suggests 2–3 tablespoons, which can help loosen the sauce for coating.

Get the texture right

Creamy coating: Stir the cream or cream cheese in thoroughly before adding the pasta. The sauce should be loose enough to coat the tortellini, not so thick that it sits in a heavy layer.

Spinach: Add it at the end and stir until it has softened and is coated in sauce. This keeps it from cooking for longer than needed.

Make the 20 minutes count

Start the water first, then heat the sauce while the tortellini cooks. Keep an eye on both pans so the sauce is ready to receive the pasta as soon as it is cooked.

Save a little cooking water before draining or lifting out the tortellini. The recipe uses a slotted spoon, which also lets some water travel into the sauce.

Serving ideas

Finish with freshly grated Parmesan, chopped parsley, or both, as suggested in the recipe. Serve straight from the pan while the sauce is warm.

For a more balanced plate, add a simple side salad or extra vegetables alongside the pasta.

Recipe notes & tips

• Check the tortellini packet for its cooking time, as it varies between brands.
• Rinse the tomato sauce jar with a little water and add it to the pan to use the sauce left inside.
• Keep the sauce at a gentle heat while the pasta cooks.
• Add pasta water gradually so you can stop once the sauce reaches a coating consistency.
• Use a slotted spoon to transfer the tortellini straight into the sauce.
• Add the spinach at the end and stir just until it softens.

Variations

• Use cream cheese: Swap it for the double cream for a thicker, tangier sauce.
• Choose another pasta filling: Use a different tortellini variety while keeping to its packet cooking instructions.
• Add more greens: Stir in extra spinach if you would like a greener sauce.
• Change the garnish: Finish with Parmesan, parsley, or both, as suggested.
• Adjust the pepperoni: Use less for a milder, less rich sauce.

Common mistakes to avoid

• Boiling the sauce hard: Keep it on a low heat so it does not reduce too quickly.
• Adding too much pasta water: Pour it in gradually, stopping when the sauce coats the pasta.
• Overcooking the tortellini: Follow the packet timing and check for doneness before transferring it.
• Adding spinach too early: Stir it in at the end so it only softens in the hot sauce.
• Skipping the jar rinse: Add a little water to the empty sauce jar and pour it into the pan to collect the sauce left behind.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan or microwave; add a small splash of water if the sauce has thickened.

Frequently asked questions