Tortellini In Creamy Rosé Sauce Food

TORTELLINI IN CREAMY ROSé SAUCE RECIPE - (4.2/5)

Steps:

• HEAT oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in broth and spaghetti sauce. Bring to boil. ADD pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cooking creme; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender, stirring occasionally. STIR in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.

SAUCE ROSEE

Steps:

• In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
• Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside.
• Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

TORTELLINI WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

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 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 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 WITH CREAMY ROASTED GARLIC SAUCE

Steps:

• Preheat oven to 350°F.
• To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
• Place the heads in a square of aluminum foil with the head facing up.
• Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
• Seal the foil and roast for 1 hour.
• Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
• Place the roasted garlic into a blender or food processor.
• Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
• Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
• Whirl to combine.
• Sauce will be thick at this point. Set aside.
• Cook the pasta until al dente; drain.
• Melt the butter in a skillet.
• Add the pasta and toss with the butter until coated.
• Add the sauce, cook and stir until sauce becomes thin.
• Simmer for 10 minutes, stirring occasionally.
• Serve immediately with extra Parmesan cheese on top to desired taste.
• To make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas.

TORTELLINI WITH GARLIC CREAM SAUCE

Steps:

• Cook tortellini according to the package directions; set aside.
• In a large pan, heat oil and butter. Sauté garlic 2 minutes.
• In a cup stir together half and half, broth, and cornstarch; pour into skillet.
• Bring to a boil, reduce heat and simmer 3 minutes.
• Stir in the herbs, olives, garlic, and tortellini; cook 2 minutes to heat through.
• Serve.

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 WITH PARMESAN CREAM SAUCE

Steps:

• Cook tortellini according to box directions. While it cooks, be sure to assemble all the other ingredients to be at your fingertips for when the directions begin to move quickly.
• Melt butter in large pan over medium heat.
• Add cooked tortellini. Stir gently until coated with butter.
• Add cream and prosciutto ham, combining gently. Cook until mixture thickens slightly, about 5 to 8 minutes.
• Add peas, cheese, and generously pepper (to taste). Turn over several times, allowing cheese to melt before serving.

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.