Ingredients
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1/4 cup olive oil
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1 1/4 lbs cheese tortellini, cooked
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1/8 cup fresh parsley, chopped for topping
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1/8 cup parmesan cheese, Freshly-grated for topping
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2 large garlic cloves, minced
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2 cups plum tomatoes, peeled crushed drained (canned)
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4 teaspoons dried basil
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2 teaspoons chopped fresh parsley
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1/4 teaspoon fresh ground black pepper
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2 cups heavy cream
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4 tablespoons parmesan cheese, freshly-grated
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1 chicken bouillon cube, mashed
Instructions
- 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.