Tortellini With a Tomato-Basil Cream Sauce
photo by Anonymous
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄4 lbs cheese tortellini, cooked
- 1⁄8 cup fresh parsley, chopped for topping
- 1⁄8 cup parmesan cheese, Freshly-grated for topping
- 1⁄4 cup olive oil
- 2 large garlic cloves, minced
- 2 cups plum tomatoes, peeled crushed drained (canned)
- 1 chicken bouillon cube, mashed
- 4 teaspoons dried basil
- 2 teaspoons chopped fresh parsley
- 1⁄4 teaspoon fresh ground black pepper
- 2 cups heavy cream
- 4 tablespoons parmesan cheese, freshly-grated
directions
- Prepare tortellini as directed on package.
- Chop tomatoes in chunky pieces.
- Blend bouillon with basil, parsley and pepper into the tomatoes.
- Saute the garlic in olive oil until just white.
- Add to the sauce and bring just to a simmer.
- When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese.
- Stir well and blend the tortellini into the pan of tomato basil cream sauce.
- Serve, topped with parsley and cheese.
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Reviews
-
Just got done with our feast! I would give it 5 stars but I didn't do a good job on this dish or maybe I'm too critical. I recently got into cooking so this was my first time making a cream sauce. I didn't let it boil enough before I added everything, so I decided to let it stand for a bit to thicken up. This made the tortellini and asparagus that I added to it slightly mushy. However, my only food critics were (2) 12 yr old boys. They are very picky eaters and they immediately asked questions about why it was pink "it's the tomatos" and what is the green "it's your vegetables now eat!" Success! They loved it and they even went back for seconds which they NEVER do. I even received a comment "Damn, this is like Olive Garden!" Granted they may not be food experts but that was a breakthrough! On top of that they asked if they could have it for lunch tomorrow, which I advised wouldn't be smart since there is cream and it won't keep cold in their lunch box. I'm looking forward to making this again, the right way. Thanks for sharing!
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Oh my goodness, this is my new favorite pasta! If I could rate this higher I would. My hubby and I just loved it. (Plus, it was easy enough for him to make for me to celebrate my birthday!) We changed a few things. We used bowties and half and half instead of cream. We also added some grilled chicken slices to it to make it even more yummy. (I think I might throw in some mushrooms next time.)I would recommend this to anyone who loves pasta as much as we do. Thanks for posting!
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.