Prep 10 mins
Cook 30 mins
A friend gave me this recipe after she went on and on about how fabulous and easy it is. I have not tried it, but based on her comments, I think it will be good!
- 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
- 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.
I didn't have bouillon cubes so I used chicken stock and had to add some salt and garlic salt. Because of using chicken stock instead of a dry little cube, I ended up with a very fluid sauce, but it still tasted very good. Everyone who ate it loved it. My triplets were to picky to try it.
Yummy yummy yummy! Worth every darn calorie....marvelous sauce.
I used fresh basil instead of dried but otherwise followed the recipe..
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!