Tortellini & Rainbow Chard in Vodka Sauce

  • 1 pkg. (20 ounces) refrigerated cheese tortellini
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1/4 teaspoon red pepper flakes
  • 1 pkg. (10 ounces) chopped rainbow chard
  • 2 cloves garlic, finely chopped
  • 1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Pasta Sauce
  • 1/2 cup vodka
  • 1/2 cup heavy cream
  • 1/2 cup shredded Parmesan cheese
  1. Cook pasta as directed on package; drain well.
  2. Heat oil in large high-sided skillet on medium-high heat. Add onions, red pepper flakes and chard; cook 7-9 min. or until onions are translucent and chard is wilted, stirring occasionally. Add garlic; cook and stir 1 min. or until fragrant. Stir in sauce; cover and cook on medium heat for 5 min. Uncover; stir in vodka and cream. Cook 3-5 min. or until chard is tender, stirring occasionally.
  3. Add cooked pasta to sauce mixture; mix gently. Sprinkle with cheese just before serving.

Use pre-cut greens that are washed and ready-to-use to save time and eliminate waste. Substitute 1 bunch rainbow or Swiss chard, chopped into 1-inch pieces.

Prepare using 1 pkg. (12 ounce) dried cheese tortellini.