03-29-2005, 02:16 PM
1 1/4 pounds cheese tortellini, cooked
Chopped fresh parsley
Freshly-grated Parmesan cheese
Tomato Basil Cream Sauce
1/4 cup olive oil
2 large garlic cloves, minced
2 cups peeled crushed drained plum tomatoes
1 chicken bouillon cube, mashed
4 teaspoons dried basil
2 teaspoons chopped fresh parsley
1/4 teaspoon freshly-ground black pepper
2 cups heavy cream
4 tablespoons freshly-grated Parmesan cheese
Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Sauté the garlic in olive oil until just white. Add to the sauce and bring just to a simmer.
When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well and blend the tortellini into the pan of tomato basil cream sauce. Serve, topped with parsley and cheese.
Yields 4 servings.
Chopped fresh parsley
Freshly-grated Parmesan cheese
Tomato Basil Cream Sauce
1/4 cup olive oil
2 large garlic cloves, minced
2 cups peeled crushed drained plum tomatoes
1 chicken bouillon cube, mashed
4 teaspoons dried basil
2 teaspoons chopped fresh parsley
1/4 teaspoon freshly-ground black pepper
2 cups heavy cream
4 tablespoons freshly-grated Parmesan cheese
Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Sauté the garlic in olive oil until just white. Add to the sauce and bring just to a simmer.
When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well and blend the tortellini into the pan of tomato basil cream sauce. Serve, topped with parsley and cheese.
Yields 4 servings.