- 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
- 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.