| 1 package (Family size) | BARILLA Three Cheese Tortellini |
| 1/3 cup (2 ounces) | Italian pancetta, cut into thin strips |
| 1/4 cup | extra virgin olive oil |
| 1/3 cup | white onion, chopped |
| 1 can (28 ounces) | San Marzano tomatoes, drained |
| 2 tablespoons | fresh basil, chopped |
| 1/4 cup | heavy cream |
| 1/4 cup | Parmigiano Reggiano cheese, freshly grated |
| 1 tablespoon | fresh parsley, chopped |
BRING a large pot of water to a boil.
SAUTE pancetta in a large skillet over medium heat until crispy. Drain on a paper towel. Set aside.
HEAT oil in the same skillet over low heat. Add onion and saute 10 minutes until tender.
ADD tomatoes, basil, salt and pepper. Simmer for 5 minutes.
ADD heavy cream, bring to a boil. Let cool.
PROCESS sauce mixture in a blender until smooth. Set aside.
ADD Tortellini to boiling water and cook according to package directions.
DRAIN and toss with sauce and cheese. Top with pancetta and chopped parsley.