By Clark 
Is there a way to speed up the cooking time of elbow macaroni? Put the kettle on low heat! There are fewer dishes to wash after making this 20-minute tortellini meal because it all fits into one skillet.
This meal takes its cue from the traditional cacio e pepe pasta dish from Rome, which uses a simple combination of salty Pecorino Romano cheese and a generous amount of freshly ground black pepper to create a creamy and very peppery sauce.
Here, the tortellini, whether it’s fresh or frozen, cooks in the skillet directly in the water that simmers until it forms a starchy, glossy sauce. As an added bonus, the spaghetti is bulked out with tender wilted greens, making it a one-pan feast. Even the busiest weeknights may be met with this satisfying and uplifting dinner.
Tortellini Recipe That Does Not Involve Boiling Water
Even though boiling tortellini doesn’t take long, it does take a few precious minutes to bring that large pot of salted water to a boil. Also, there will be more dishes to wash. One of my favorite ways to make tortellini is to cook it in the sauce it comes in, in a skillet, so it cooks more quickly and makes less mess.
Tortellini, whether fresh or frozen, can be cooked using this method. However, you can use any filling you like—meat, mushrooms, or even just cheese—in this recipe for tortellini. Tortellini is a lot of fun since you get to pan-fry it a little before you add water to cook it. The pasta has crispy, deep golden-brown patches and edges, which provide texture and a toasted flavor.
Once the tortellini begins to turn a few shades darker, add water to the pan, cover it tightly, and cook until the pasta reaches an al dente texture. As the water evaporates, it will become sticky; to prevent this, carefully open the lid and stir it every so often.
Stirring the tortellini occasionally allows the starchy water in the pan to coat it in a rich sauce, which is especially useful because the pasta will release some starch into the water while it cooks. The next step in making cacio e pepe sauce is to boil the greens until they wilt, then add a handful of large handfuls and whisk in plenty of grated Pecorino cheese.
The Top Choices for Greens
I prefer to use baby spinach or kale for my skillet supper because it’s so quick. These two ingredients are already washed and will wilt in the pasta water in about two minutes. You may also try ordinary or baby arugula if you want an even more peppery salad.
Alternatives and Swaps
Since it’s the most convenient and I’ll never say no to additional cheese, I prefer to use cheese tortellini here. Whatever filling you choose—sausage, spinach, ground beef, mushrooms, you name it—fresh or frozen tortellini will work.
The classic cheese for cacio e pepe is pecorino romano. The sauce’s robustness and cheesiness are guaranteed by the Roman aged sheep’s milk cheese, which has a salty, nutty, and sharp flavor. Even though it’s probably in every supermarket these days, you can always use the same quantity of Parmesan if you run out. Though it may lack some of the vivacity of the original, the finished dish will be tasty nonetheless.
What You Need:
- split 5 tablespoons of olive oil
- Use one 16–20 ounce bag of frozen cheese tortellini or two 8–9 ounce packets of fresh cheese tortellini.
- Kosher salt, 1 teaspoon
- *Add additional freshly ground black pepper to taste, up to 2 tablespoons
- 1.5 quarts of water
- baby spinach or kale, 3 ounces (or approximately 3 packed cups)
- 1 cup of Pecorino Romano cheese, shredded very finely, plus additional to taste
Method
1. Cook the tortellini in a skillet over medium heat:
In a 12-inch cast-iron skillet, shimmer 3 tablespoons of olive oil over medium heat. Spread out the tortellini evenly. After 2–4 minutes of cooking, toss the mixture occasionally to ensure even browning.
2. Get the tortellini ready:
Be sure to include the water, kosher salt, and black pepper. Mix everything together with a wooden spoon, making sure to scrape up any browned bits from the pan’s bottom as you go. Cook, covered with a lid or baking sheet, for 3 to 5 minutes, stirring and scraping the bottom of the pan regularly to release any browned parts, or until the pasta is soft and glossy and nearly all of the water has gone.
3. Toss in the cheese and greens, then plate:
After 2 minutes of stirring, take the pan off the heat and add the greens in handfuls, stirring until they wilt. Add the shredded cheese and the other two tablespoons of olive oil and mix well. Add more grated cheese and freshly ground pepper to the serving platter.
Keep any leftovers for up to five days in the fridge if sealed tightly.