Tortellini with Basil-Cream Sauce
1 ¼ pounds cheese tortellini
1 (16 ounce) can diced tomatoes
1 cup chopped fresh parsley
5 tablespoons grated Parmesan cheese
1 ½ tablespoons dried basil
¼ teaspoon ground black pepper
1 cube chicken bouillon
¼ cup olive oil
2 cloves garlic
¼ teaspoon kosher salt
1 cup heavy cream
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and keep warm.
Blend tomatoes, 1/4 cup parsley, 4 tablespoons Parmesan cheese, basil, pepper, and bouillon in a food processor until smooth. Set aside.
Heat olive oil in a large saucepan over medium heat. Cook and stir garlic until softened and fragrant, about 1 minute. Pour in tomato-basil blend. Add salt; reduce heat to medium-low and let simmer 5 minutes. Pour in heavy cream; bring to a slow boil over medium-high heat. Reduce heat and let sauce simmer until thickened, 10 to 15 minutes.
Pour sauce blend over cooked tortellini. Top with remaining 3/4 cup parsley and 1 tablespoon Parmesan.
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