Pan Fried Tortellini with Bacon, Corn and Tomatoes
This easy recipe for pan-fried tortellini with bacon, corn and tomatoes is a supper flavor combo that you don’t want to miss!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 4 thick bacon slices, cut crosswise into ½-inch-thick pieces
- 2 tablespoons butter
- 20 ounces refrigerated tortellini
- 1 ½ cups chicken broth
- Sea salt
- Black pepper
- Kernels from 4 ears of corn
- 1 pint halved cherry tomatoes
- ½ cup Parmesan cheese, plus extra for garnish
- Basil for garnish (optional)
Instructions
- Put the bacon in a large deep skillet or Dutch Oven and cook until it is done to your liking. Scoop it out and lay it on paper towels to drain, leaving the drippings in the pan.
- Add a tablespoon of butter to the skillet and let it melt over medium high heat. When it is melted add the tortellini, arranging it in a single layer as best as possible. Let your tortellini cook without moving them until they start to turn brown on the bottom, about 4 minutes.
- Add 1½ cups chicken broth, 1 teaspoon salt and 1 teaspoon pepper. Stir it all up, cover the pan and let it cook over medium heat for about 5 minutes or until the pasta is tender.
- Add the corn kernels, tomatoes, Parmesan and remaining tablespoon of butter. Stir until the butter melts and the veggies are warmed through, about 2 -3 minutes. Remove from heat and season to taste with salt and pepper.
- Stir in the bacon, divide among bowls or plates and top with more Parmesan and some basil if you’ve got some!
Notes
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- Tortellini: Look for this ring-shaped stuffed pasta in the refrigerated section of your supermarket. We like the cheese version for this recipe, but you can use any variety you like – you can also use small fresh ravioli if you prefer!
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- Bacon: We go for thick cut bacon here but any kind (even turkey bacon) will work.
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- Veggies: We love cherry tomatoes and fresh corn for this recipe, but you can add or swap in any veggies that you like! Peas, baby spinach, chopped zucchini and broccoli are all great choices. If you are using a sturdier veggie like squash or broccoli you may want to cook it first before adding it.