Tortellini Rosa
All the pasta recipes I have minus this one are usually referred to as pasta salads. They are much easier to make and sometimes a lot better, certainly a lot healthier with all the vegetables and herbs. Although, when I do get my craving for a pasta with sauce this is by far the best one so this recipe is very much a personal favorite!
Ingredients
- Tortellini pasta
- 3 large garlic cloves
- 1-2 shallots
- Can of crushed tomatoes (Colavita)
- Fresh or dry basil
- 3/4 cup of white wine
- Parmesan and Pecorino Romano cheese
- Light cream
- Olive Oil
- 1 1/2 tablespoons of butter
- Salt
- Oregano
- Crushed red pepper
- Freshly ground black pepper
Directions
- Wash and then chop 10 leaves of fresh basil (or use dry basil instead)
- Chop 3 large garlic cloves and 1 shallot (french onion)
- Pour a thin layer of olive oil in pan and cook lightly
- Add garlic, sautee till golden brown and turn off heat when done
- Add canned peeled tomatoes to pan, break tomatoes into smaller pieces (the best is the brand Colavita and their Crushed Tomatoes can)
- Add pepper, salt, crushed red pepper and oregano to taste
- Cook sauce for about 20 minutes at low heat (If dry basil is used you can add basil now)
- While tomato sauce is cooking begin the alfredo sauce
- Using another pan add 1 1/2 tablespoons of butter at high heat
- Turn heat down to low, add shallots and sautee for about 3 minutes
- Add half a pint of light cream and heat at low-medium for about 4 minutes
- Turn heat off for both sauces and cover the pans with lids
- If using fresh basil then add it now to the tomato sauce
- Boil the tortellini pasta (boiling time written on package)
- Add 3 tablespoons of parmesan and romano cheese to the alfredo sauce, stir while heating lightly
- Remove the boiling water and put the pasta in the alfredo sauce
- Heat the tomato sauce once again so everything is ready to serve
