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Cheese tortellini with rosée sauce
Cheese tortellini with rosée sauce

Cheese tortellini with rosée sauce

Preparation 15 min
Cooking time 20 min
Servings 4


  • 15 ml (1 tbsp) olive oil
  • 150 g (5 1/2 oz) Italian pancetta (mild or strong), julienned
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 4 or 5 basil leaves, chopped
  • 750 ml (3 cups) tomato sauce (see "Quick tomato sauce" recipe below)
  • 500 g (1 lb) tortellini stuffed with cheese, fresh or frozen
  • 250 ml (1 cup) 35% cooking cream
  • Parmesan, grated

Quick tomato sauce:

  • 45 ml (3 tbsp) oil
  • 1 medium onion, coarsely chopped
  • 2 to 3 garlic cloves, finely chopped
  • 2 cans, 796 ml (28 oz) diced tomatoes
  • 1 can, 156 ml (5 oz) tomato paste
  • Salt and ground black pepper
  • 45 to 60 ml (3 to 4 tbsp) fresh basil, chopped


  1. In a saucepan, heat the oil over medium heat.
  2. Brown the pancetta.
  3. Remove the excess fat.
  4. Add the green onions, garlic and basil.
  5. Sweat for a few minutes.
  6. Add the tomato sauce.
  7. Turn down the heat.
  8. Simmer for 15 minutes.
  9. Meanwhile, cook the tortellini in salted boiling water.
  10. Drain.
  11. In a small saucepan or in the microwave, heat the cream without boiling.
  12. Add the sauce.
  13. Simmer for a few more minutes.
  14. Add the tortellini.
  15. Stir gently.
  16. Divide between soup plates.
  17. Garnish with Parmesan.
  18. Serve.

Quick tomato sauce:

  1. Heat the oil over medium heat in a saucepan.
  2. Sweat the onion for a few minutes (without colouring).
  3. Add the garlic.
  4. Stir.
  5. Add the tomatoes and tomato paste.
  6. Bring to a boil.
  7. Season with salt and pepper.
  8. Lower the heat.
  9. Cook for 20 minutes.
  10. Stir in the basil just before adding the sauce to your recipe.
  11. Serve.

Making a homemade sauce is as easy as pie, and our quick recipe can be used... in all kinds of dishes!

Availability in stores