Tortellini with Peas and Pancetta

1 pound meat-filled tortellini
2 tablespoons extra-virgin olive oil
4 ounces pancetta, finely chopped
3 cloves garlic, thinly sliced
1 tablespoon tomato paste
1/4 cup heavy cream
1 cup frozen peas, thawed
2 tablespoons chopped parsley
1/2 cup grated parmesan cheese

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3-4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about one minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3-4 minutes. Add the cream and simmer until slightly thickened, 2-3 minutes. About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley and sprinkle with parmesan cheese.

Feedback:

This recipe was really good but it didn't make enough sauce for me. There was a very thin coat on each of the ravioli but I like a little extra when I'm eating pasta. Next time I think I will create a little extra and the recipe will be perfect. I also used three cheese tortellini instead of a meat filled variety. This one is another keeper!