Pepperoni & Cavolo Nero Sauce With Portobello Mushroom Tortelloni

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle and heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Slice your pepperoni into thin strips

Once hot, add the pepperoni strips and cook for 2-3 min or until starting to brown

Meanwhile, peel and slice (don't chop!) your garlic

Wash, then chop your cavolo nero roughly, removing any tough stalks

Add your portobello mushroom tortelloni to a pot of boiled water and bring to the boil over a high heat

Cook the tortelloni for 3-4 min or until cooked with a slight bite

Once done, drain the tortelloni, reserving a cup of the starchy pasta water

Once the pepperoni has started to brown, add the chopped cavolo nero and sliced garlic to the pan with a pinch of salt and cook for 2-3 min or until the cavolo nero has wilted

Once wilted, add your chicken stock mix, chopped tomatoes and dried oregano to the pan with a splash of starchy pasta water and cook for 1-2 min or until the sauce has slightly thickened

Once the sauce has thickened, add the drained tortelloni to the pan with a knob of butter and gently stir it all together until the pasta is coated in sauce – this is your pepperoni & cavolo nero sauce with portobello mushroom tortelloni

Tip: Add a splash of starchy pasta water if your sauce is looking a little thick