Chicken & Pancetta Tortelloni With Red Romesco & Oregano

Start by peeling and finely dicing the onion and the garlic.

In a medium frying pan, add the peeled and finely diced onion with 1 tbsp of olive oil and fry on a medium heat for 5-8 mins until soft and a little caramelised. Add the finely chopped garlic and fry for a further minute until just cooked and fragrant.

Drain the jarred peppers and add them to a high speed blender with the caramelised onions and garlic, fresh oregano, tomato purée, the remaining 2 tbsp extra virgin olive oil and salt and pepper and blitz until you have a smooth sauce.

Bring a large pot of water to the boil, then add in the La Famiglia Rana Chicken & Pancetta Tortellini to cook for just 2 mins before draining. Add the romesco into the pan with the cooked pasta and give it a toss so it is all coated.

Portion into bowls and serve with the herbs and the Parmesan and a little more salt and pepper to finish.