The next time you get a package of three-cheese tortelleni, pick up a package of Pancetta as well. This is an Italian bacon that makes for an interesting addition.
When the tortellini is boiling, in a skillet combine two cloves of garlic (smashed and chopped), some olive oil, and five or six slices of pancetta (torn up roughly). A little bit of rosemary is good in this too.
Cook the skillet ingredients until the pancetta just starts to crisp. When the tortellini is done, drain it and add the garlic/pancetta/oil/rosemary to it along with some salt and pepper.
(The next time I make this, I’ll remember to get a picture.)
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