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Tortellini Rose

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Tuesday, 16 October 2007 09:15


  • 3 Tbs olive oil
  • 1 small onion, chopped
  • 1-3 cloves garlic, minced
  • 1 tablespoon sugar
  • 2 tablespoons dry basil
  • 1 teaspoon salt
  • 1 (14-16 oz.) canned tomatoes
  • 1 (6 oz) can tomato paste
  • In a 2-quart sauce pan, over medium heat, cook onion and garlic until tender.
  • Stir in remaining ingredients. Heat to boiling, stir to break up tomatoes.
  • Reduce heat, simmer with cover on for about 20 minutes. Stir occasionally.

Alfredo Sauce:

  • 8 tablespoons butter
  • 1/4 cup heavy cream
  • 1/2 cup grated Asiago cheese
  • In small sauce pan, over medium low heat, melt butter.
  • Just before mixing with pasta, add cheese, stirring until it is melted.
  • Slowly add cream, heat until thoroughly mixed.
  • Add to pasta according to directions.


  • 4 Tbs butter
  • 1 medium onion, chopped
  • 2 tomatoes, chopped
  • 4 mushrooms, chopped
  • 5 cloves garlic, pressed
  • 1-2 packages refrigerated Tortellini
  • Marinara Sauce
  • Alfredo Sauce
  • Prepare Tortellini according to package directions.
  • In the meantime, melt butter, add onion and cook until clear.
  • Add tomatoes and mushrooms, cook until tender.
  • Add garlic and Marinara Sauce, heat until hot.
  • Add Alfredo Sauce, mix well until hot.
  • Add cooked Tortellini, mix well, and serve immediately.
Serves 6 generous portions.

  • Marinara sauce can be prepared a day or two ahead.
  • Garlic is the secret to this dish so use as much as you want. I usually adjust it according to who I'm serving it to. We love garlic so I use lots!
  • I use a mixture of stuffed Tortellini, like Chicken, Sausage, etc.


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