Gluten-Free Cheese Tortelloni with Tomato Butter

When most people adopt a gluten-free lifestyle, they think it's the end of their tortelloni days. Luckily, you still have an option - and a simple tomato-ey sauce to offset all that cheesy goodness!

Yield: 3-4 servings

1 package Taste Republic four-cheese tortelloni

1 tablespoon olive oil

2-3 sprigs fresh rosemary

1 tablespoon tomato paste

¼ cup tomato purée

4 tablespoons butter

¼ cup freshly grated Parmesan cheese, plus more for serving

Salt, pepper

Bring a large pot of salted water to a boil. Once at a rolling boil, add Taste Republic three-cheese tortellini and cook according to package directions. Drain the pasta, reserving cup cooking water.  

Place the pot back on the stovetop over medium and add the olive oil and rosemary. Cook for 2-3 minutes, stirring, to infuse the oil with flavor. Remove and discard the rosemary.

Add the tomato purée and cook, stirring constantly, for 1 minute.  

Add reserved pasta back in pot, along with reserved cooking water, butter, and ¼ cup Parmesan cheese. Stir to incorporate everything, then season with black pepper and salt. Serve with extra cheese on top.

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