CHEESE TORTELLINI WITH TOMATO SAUCE

SERVES 3 to 4

There are some store-bought tortellini that are very good. If possible, choose fresh over frozen. This recipe is quick, easy and delicious.

INGREDIENTS

2 tablespoons olive oil

1 small onion, diced

1 small carrot, shredded

4 large cloves garlic, minced

2 cans (14.5 ounces each) whole tomatoes crushed with fingers, with juices

1/4 cup dry red wine

1 tablespoon dried basil

1/2 teaspoon dried thyme

Salt and pepper to taste

16 to 18 ounces fresh or frozen cheese tortellini

Freshly grated Parmesan or Romano cheese

Heat a medium sauté pan over medium-high heat. Add olive oil, then the onions and carrots; sauté until softened, about 5 minutes. Add garlic and sauté for an additional minute. Add tomatoes, wine, basil, thyme, salt and pepper. Cover and cook over medium-low heat until tomatoes have broken down and liquid has reduced, about 20 minutes. Remove lid and continue to cook until desired thickness, but not too thick. Taste for seasoning.

Meanwhile, cook tortellini according to package directions for al dente. Drain; add to sauce and cook for about 1 minute, stirring to combine. Serve immediately, passing the grated cheese separately.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.