Cheese Tortellini In Rosé Sauce Food

TORTELLINI IN CREAMY ROSé SAUCE

Steps:

• In a medium saucepan over medium heat, add the olive oil and the onion. Cook for about 5 minutes, until the onion is translucent. Add the garlic and the red pepper flakes and cook an additional 2 minutes, until fragrant.
• Add the white wine, and simmer until most of the liquid is gone, about 4 more minutes. Pour in the pureed tomatoes and the Italian seasoning and bring the sauce up to a simmer. Cover with a tight-fitting lid, and let cook for 15 minutes.
• Meanwhile, bring a large pot of water to a boil for the tortellini. Cook according to the package. Set aside.
• Add the heavy cream and the parmesan to the sauce and stir well to combine.
• Toss the sauce with the tortellini and top with additional parmesan, chopped basil, and black pepper.

TORTELLINI IN CREAMY ROSé SAUCE

Steps:

• Mix cream cheese spread and milk until blended.
• Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in broth and pasta sauce. Bring to boil.
• Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cream cheese mixture; cook and stir 3 to 5 min. or until heated through. Cover; cook 5 min. or until pasta is tender, stirring occasionally.
• Stir in spinach; cook, covered, 1 min. or just until wilted. Top with Parmesan.

TORTELLINI ROSé (TORTELLINI WITH TOMATO CREAM SAUCE)

Steps:

• If opting for mushrooms: In a saucepan, over medium heat, saute mushrooms for 3 minutes; then add garlic and saute for 2 more minutes, then add pasta sauce and cook until heated through. Otherwise: In a saucepan, over medium heat, heat tomato sauce with garlic until heated through.
• Stir in cream, and remove from heat.
• Toss pasta in sauce until evenly coated.
• Sprinkle with cheese, to garnish.

TORTELLINI ROSE

Steps:

• Marinara: In a 2-quart sauce pan, over medium heat, cook onion and garlic till 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.
• I recommend blending it with a hand blender Alfredo Sauce: 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.
• Pasta: 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.
• NOTES: 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 serve it to.
• We love garlic so I use lots!
• I use a mixture of stuffed Tortellini, like Chicken, Sausage, etc.
• but try to stay away from cheese stuffed.

TORTELLINI ROSE

Steps:

• Sauté sausage in a large saucepan until meat is brown. Break sausage up as it cooks. Remove the meat from the pan. Reserve the liquid from sausage in pan.
• Add onions, garlic and mushrooms. Cook the liquid out, 8-10 min over medium neat. Add the sausage back into mixture.
• Add cream and stir in until it comes to a boil. Continue cooking over a med. Flame, stirring frequently to make sure nothing sticks. Reduce the sauce by 1/3.
• Add tomato sauce and stir.
• Add the Asiago cheese and spinach and bring sauce to a simmer. Stir until blended.
• In a separate pot, bring 6 quarts of water to a boil. Add 2 pounds of prepared tortellini and cook. Drain tortellini and put in a serving bowl. Pour sauce of tortellini. Mix it quickly to coat the pasta and serve.