Tortellini With Garlicky Tomato Sauce Food

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 WITH GARLICKY TOMATO SAUCE

Steps:

• In a large heavy nonstick skillet over medium-high heat, warm oil. Add zucchini and onion and cook, stirring frequently, until lightly browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce, salt, red pepper flakes, and black pepper.
• Add spinach in batches, adding more as each batch wilts. Reduce heat to medium and cook, covered, stirring once or twice, 3 minutes.
• Spoon 2 cups marinara-spinach mixture into a 6-qt slow cooker. Place half of tortellini on top, forming even layer. Repeat with another 2 cups marinara-spinach mixture and remaining tortellini. Spoon remaining marinara-spinach mixture on top and sprinkle with 1/4 cup mozzarella. Cover and cook until tortellini are tender, about 5 hours on Low. Sprinkle with remaining 1/4 cup mozzarella. Garnish with basil leaves, if desired.
• Per serving: 1 1/3 cups

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 CHILI-TOMATO SAUCE

Steps:

• In a large pot of boiling water, cook tortellini according to package directions. Drain and rinse with warm water, then transfer to a serving bowl and keep warm.
• Put pine nuts in a medium saucepan and shake gently over medium heat until lightly browned. Transfer to a small bowl.
• Heat oil in the same saucepan over medium-high heat. Add jalapenos and garlic and saute, stirring often, 2 minutes.
• Add tomatoes and their liquid. Bring to a full boil, then reduce heat and boil gently for about 5 minutes.
• Boil heavy cream in a small saucepan for about 3 minute, or until reduced by half. Stir into the tomato sauce.
• Pour sauce over tortellini; sprinkle with pine nuts and olives.

TORTELLINI WITH MUSHROOM AND GARLIC SAUCE

Steps:

• Cook tortellini according to package directions, drain and set aside.
• Saute mushrooms and garlic in oil until tender: 5-6 minutes.
• Add peas, roasted peppers, salt and pepper. Cook until heated throiugh: 2-3 minutes.
• Serve over hot tortellini.
• Garnish with parmesan cheese.

TORTELLINI WITH ROASTED GARLIC SAUCE (APPETIZER)

Steps:

• Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
• Cook tortellini according to package directions (do NOT overcook, best to undercook a bit). Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me). Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
• Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
• To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.

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 WITH TOMATO & PARMESAN MUSHROOM SAUCE

Steps:

• To make tomato sauce, melt 1 tbsp of the butter in a medium saucepan.
• Cook onion and garlc until tender.
• Add tomato sauce and bring to a boil.
• Reduce heat; cover and simmer for 10 minutes.
• To make Parmesan/mushroom sauce, melt remaining 2 tbsp butter in a large saucepan.
• Cook mushrooms and green onions until tender and liquid has evaporated.
• Blend in flour.
• Gradually stir in milk.
• Cook and stir over medium heat until mixture comes to a boil and thickens.
• Remove from heat, stir in Parmesan cheese, salt and pepper.
• Cover and keep warm.
• Cook tortellini according to package directions.
• Drain.
• Stir into Parmesan/mushroom sauce.
• Pour tomato sauce into a 2L (2QT) shallow baking dish.
• Spoon tortellini mixture over tomato sauce.
• Sprinkle with mozzarella cheese.
• Broil until cheese is melted and golden.

GARLICKY TORTELLINI, SPINACH AND TOMATO SOUP

Steps:

• In a large saucepan, melt the butter over medium heat.
• Add the garlic and onion and saute until fragrant, 2-3 minutes.
• Add the chicken broth and water; bring to a boil.
• Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
• Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.
• Stir in the spinach and basil and cook until wilted, 1-2 minutes.
• Meanwhile, whisk together the egg, Parmesan cheese, salt and pepper.
• Drizzle into the soup and cook, stirring about 3 minutes more.
• Remove from heat and serve.