Equally delicious with Pasta or Potato Gnocchi. Serves 6

1/4 lb. Butter 115 g
4 tbsps Finely chopped onion 60 mL
3 tbsps Finely chopped celery 50 mL
2 1/2 cups Canned Italian tomatoes 625 mL
2 tsps Salt 10 mL
1/4 tsp Sugar 1 mL
1 pkg. Spinach or cheese tortellini 1 pkg.
1/2 cup Whipping cream 125 mL
Parmesan Cheese

Melt butter in medium size saucepan. Add onion, carrot and celery. Cook over medium heat about 10 minutes. Add tomatoes, salt and sugar. Reduce heat to low and simmer gently, uncovered, for about one hour. Stir well several times.

Cool sauce slightly. Puree in food processor or blender; return to saucepan to simmer. Check for seasonings, adding salt if needed.

Cook tortellini following package directions until tender but firm. Drain thoroughly and place on a platter or in a serving bowl. Cover and set aside to keep warm.

Add cream to tomato sauce mixture. Stir and heat for about 1 to 2 minutes. Pour over tortellini.

Sprinkle with fresh pepper and Parmesan cheese to serve.

NOTE To ensure cream will not curdle, spoon a small amount of the tomato sauce into the cream, stir then add to pot.

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