Ingredients

• 1 pack Cheese Kransky Chipolatas, sliced

• 500g refrigerated spinach tortellini

• 1 tsp olive oil plus

• 1 tsp extra olive oil

• 3 cloves garlic, crushed

• 1 Tbsp tomato paste

• 2 Tbsp mixed Italian herbs

• 1 cup good liquid chicken stock

• ½ - 1 tsp salt

• ½ cup heavy cream

• ¼ cup shaved parmesan

Method

1. Cook pasta according to packet directions. Drain.

2. Heat the oil in a large nonstick frying pan over medium heat, add Cheese Kranskies and brown. Remove to a holding plate.

3. Using the same frying pan on medium heat, add the extra oil, stir in garlic and cook for one minute. Add tomato paste, herbs, stock and salt to season. Bring to the boil then reduce to a simmer for 3 mins. Stir in the cream.

4. Add Cheese Kranskies and pasta. Gently mix until pasta and Cheese Kranskies are coated with sauce. Heat through for 1 minute without boiling.

5. Spoon into bowls, then top with shaved parmesan.