Friday, January 30, 2009

Tomato Alfredo Tortellini (Stephanie)

½ cup butter (1 stick)
2 cloves garlic, finely chopped or 2 tsp garlic powder
2 cups heavy or light cream
½ cup grated Parmesan cheese
salt & pepper to taste
1 (14.5 oz) can diced tomatoes, plain
2 small bags Barilla spinach & cheese tortellini (gives 2 more oz than using 1 lrg bag; about 14-16 oz)

*Melt ½ cup butter in a medium saucepan over medium/low heat.
*Add 2 cloves garlic & cook until translucent; do not brown the garlic
*Add the cream, and bring mixture to a slow simmer.
*Do not allow cream to come to a rapid boil
*Add parmesan cheese slowly, and stir well.
*Add tomatoes with juices, and stir well.
*Season to taste with salt and pepper.
*Bring to a slow boil, stirring frequently so as not to scorch sauce.
*Continue to simmer sauce on low for 15-20 minutes or just until thickened to desired consistency.
*Meanwhile, bring large pot of water to a boil, salted to taste like the sea.
*Cook tortellini per package instructions.
*Drain tortellini, then put back into pot and add tomato Alfredo sauce.
*Stir gently, until all is coated evenly, then allow to sit for a few minutes for sauce to cool and thicken.

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