Cheese Tortellini with Tomato Sauce
Serves 3 to 4
There are some store-bought tortellini that are very good. Choose your favorite brand and filling, then try it with this easy tomato sauce recipe a quick and delicious Italian main dish for a busy weeknight. If the pasta is sold in a different weight, get whatever is close to one pound. It is not necessary to adjust the amount of sauce.
- 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
- 1 pound fresh or frozen cheese tortellini (or filling of choice)
- 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.