Tortellini in a bacon and cream sauce

Ingredients for 4 servings:

• 500 g tortellini filled with ricotta and herbs, fresh or dried
• 1 tbsp olive oil
• 4 slices of breakfast bacon, finely chopped
• 2 garlic cloves
• 1 onion(s)
• 1 tsp chili, fresh, finely chopped
• 425 g tomatoes, ad can, chopped
• 120 ml cream
• 2 tbsp basil, fresh, finely torn
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot. Meanwhile, heat the oil in a medium cast-iron skillet and lightly brown the bacon, garlic, and onion over medium heat, stirring occasionally, for 5 minutes. Add the chili and tomatoes with their juices to the pot. Simmer the sauce over low heat for 10 minutes. Then add the cream, stir in the basil, and simmer for another minute. Pour the sauce over the pasta and toss well. Serve immediately.