Tortellini In Tomato-Cream Sauce
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Serves/Makes: 4
Ready in: 30-60 minutes
- 2 medium celery stalks
- 2 medium carrots
- 1 medium onion
- 3 tablespoons olive or salad oil
- 1 can (28 ounce size) plum tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 pound fresh or frozen cheese or meat tortellini
- 1/2 cup heavy or whipping cream
- 3 tablespoons minced fresh basil
- OR
- 2 teaspoons dried basil
About 30 minutes before serving, finely chop celery, carrots and onion. In 4 quart sauce pan over medium-high heat, in hot olive or salad oil, cook celery, carrots and onion 5 minutes, stirring occasionally. Add plum tomatoes with their liquid, salt, sugar and pepper. Over high heat, heat to boiling. Reduce heat to medium; cook 10 minutes, uncovered, stirring occasionally. While sauce is simmering, prepare tortellini in sauce pot as label directs. Press tomato mixture through food mill into bowl. Pour tomato sauce back into sauce pan. Over medium heat, gradually stir in heavy or whipping cream and basil; heat through. Drain tortellini; return to sauce pan. Add tomato-cream sauce to tortellini; over medium heat, heat through, tossing gently to mix.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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