Boil the tortellini, don’t forget to salt the water. Boil for 1 minute less than the packet suggests.

Drain the tortellini. Keep 1/4 cup of tortellini water.

Fry the pancetta in the olive oil, ensuring it doesn’t stick.

Slice the garlic. Add to the frying pan. As soon as garlic starts browning, add the tortellini water.

Add the sage, chilli flakes and black pepper, cook for 1-2 minutes don’t let them burn. Add the tortellini back into the frying pan.

Add the butter. Keep mixing to ensure all the tortellini is covered with the sage butter.

Plate the tortellini. Put 10 drops of soy sauce over each plate of tortellini before serving.