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 ⅓ 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.
