Monday, May 19, 2008

Cheese Tortellini and Creamy Tomato Sauce

This is the easiest and fastest creamy tomato sauce that you can use with any pasta. I don't remember where I got the recipe from, but it's very versatile, and you can make a lot of changes to it. Such as adding leftover roasted vegetables.

If you want, you can add some white or red wine to the sauce while simmering, I always add a little bit.

You don't necessarily have to use cheese tortellini, try different fillings. This is a great weeknight meal, with great leftovers. Enjoy:)



1/2 Cup minced onion
2 Large garlic, minced
2 Tablespoon olive oil
1 (28 ounce) can crushed tomatoes
Large pinch dried oregano and chili pepper flakes
1/2 tsp. each salt and sugar
1 Cup (8 ounces) whipping cream
1 Pound cheese tortellini
Freshly grated Parmesan cheese

In a 10-inch skillet saute onion and garlic in olive oil until soft.

Add tomatoes, rinsing can with 2 tablespoons water.

Stir in oregano, chili pepper flakes, salt and sugar. Simmer, bubbling gently for 10 minutes.

Whisk in cream.

Cook tortellini according to package directions.

Serve sauce over tortellini.

Sprinkle with cheese.

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