Ingredients

• 100g/3½oz plain flour
• plus extra for flouring
• 1 free-range egg
• 3 scallops
• cleaned
• trimmed
• 1 tbsp olive oil
• 50g/1½oz pancetta
• chopped
• 1 shallot
• finely chopped
• 1 garlic clove
• chopped
• 1 tbsp brown sugar
• 2 vine tomatoes
• 1 miniature bottle of vodka
• salt and freshly ground black pepper
• 25g/1oz grated parmesan
• to sprinkle

Directions

• For the pasta
• place the flour and egg into a food processor and blend until the mixture comes together to form a dough.
• Turn the dough out onto a lightly floured surface and knead for 1-2 minutes. Wrap the dough in cling film and leave to rest in the fridge for 5-10 minutes.
• Roll the pasta through a pasta machine according to manufacturer's instructions until very thin
• then cut in half to make two sheets.
• Lay one of the sheets on a lightly floured surface and place the three scallops at equal distances along the length of the sheet.
• Brush the pasta sheet all over with water
• then place the second sheet on top
• pressing any air pockets out and ensuring the two sheets are bound together.
• Using a 5cm/2in chefs' ring
• cut around the scallops to make the three tortellini.
• Place the tortellini into a saucepan of boiling water with a little salt and cook for one minute
• or until al dente
• then drain and set aside to keep warm.
• For the sauce
• heat the oil in a frying pan and fry the pancetta until golden-brown and crisp
• then add the shallot and garlic and cook until soft.
• Add the brown sugar
• tomatoes and vodka to the pan and cook until the sauce is thick
• then season with salt and freshly ground black pepper.
• To serve
• place the tortellini onto a plate
• pour over the sauce and sprinkle with parmesan.