Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----waldine van geffen vghc 2 c Plum tomatoes; peel, crush
1 1/4 lb Cheese tortellini; egg and -- drain
Pasta; cook; 10oz 1 Chicken bouillon cube; mash
Color 4 ts Dried basil
Fresh parsley; chop 2 ts Fresh parsley; chop
Fresh parmesan; grate 1/4 ts Black pepper
4 c Tomato basil cream sauce 2 c Heavy cream
1/4 c Olive oil 4 tb Fresh parmesan; grate
2 lg Cloves; garlic; mince

Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and
pepper into the tomatoes. Saute the garlic in olive oil and bring
just to a simmer. When sauce is hot, add the cream to a non-aluminum
skillet and bring to a slow boil and add the hot tomato sauce and
cheese. Stir well and blend the tortellini into the pan of tomato
basil cream sauce. Serve, topped with parsley and cheese.

Source: The Olive Garden.

Browse by categories