Tortellini Rosa



  1. Wash and then chop 10 leaves of fresh basil (or use dry basil instead)
  2. Chop the garlic, vidalia onion and shallots
  3. Pour a thin layer of olive oil in pan and cook lightly
  4. Add the chopped vidalia onion and sautee
  5. Add garlic, sauté till golden and turn off heat when done
  6. Add canned peeled tomatoes to pan, break tomatoes into smaller pieces (the best is the brand Colavita or San Marzano)
  7. Add pepper, salt, crushed red pepper and oregano to taste
  8. Cook sauce for about 20 minutes at low heat (if using dry basil then add now)
  9. While tomato sauce is cooking start the alfredo sauce
  10. Using another pan add 1 1/2 tablespoons of butter at high heat
  11. Turn heat down to low, add shallots and sauté for about 3 minutes
  12. Add a pint of cream and heat at low-medium for about 4 minutes
  13. Turn heat off for both sauces and cover with lids
  14. If using fresh basil then add it now to the tomato sauce
  15. Boil the tortellini pasta
  16. Add 3 tablespoons of parmesan and/or romano cheese to the alfredo sauce
  17. Serve the pasta and then add the sauces as you like or mix the sauces in a bowl and then dump the pasta in