Monday, November 10, 2008

Tortellini Rose`

Blogger isn't cooperating, so I can't type the accent over the E. Let's pretend it's there, shall we?

I'd been wanting to make tortellini for quite some time. It was one of my favorite pastas growing up, in part because my grandmother would always tell me the legend surrounding the origin of tortellini. According to my grandmother, a young man traveling through Modena stopped for the evening to eat and rest with a farmer and his beautiful daughter. The young man, captivated by the farmer's daughter, couldn't help himself and needed to see her one more time before he fell asleep. He crept silently through and around the house and was able to peek into the young woman's bedroom through a crack in the wall. The room was lit by only a few candles, and he only got a glimpse of her navel. The young man was so enamored with the pure and simple beauty of her navel that he couldn't put the beauty of the young woman out of his mind, and it drove him to create the tortellini so he would always remember this beautiful young woman.

Yes, the story is a little strange and perverted, but darn these little tortellini are good!

Tortellini Rose` (a.k.a. Tortellini with Tomato Cream sauce)

16-20 oz. frozen cheese or meat-filled tortellini
2 cups red pasta sauce
2 garlic cloves, minced
3/4 c. half & half, milk, or heavy cream
1/4 c. shaved parmesan cheese

Cook the tortellini in boiling, salted water for 8 to 10 minutes, or until desired doneness. Drain well and set aside, covered with a towel.

In a saucepan over medium heat, heat pasta sauce with garlic. When sauce is bubbling and hot, stir in cream and remove from heat. Stir well.

Pour over cooked tortellini and coat well. Sprinkle with cheese and serve hot.

  • I have a private confession: I love cream sauce. I haven't had it or made it since we got married since Graham doesn't like it, but I made this since I felt it wasn't overly creamy. If he noticed, he didn't say anything.
  • The original recipe called for heavy cream, but if you're watching calories you can adjust this and use a lower calorie thickener.
  • You can also stir in some shredded mozzarella or provolone cheese once you pull the sauce off the heat to make it a little creamier or textured.
  • We used meat-filled pasta, but there's nothing wrong with cheese-filled.
  • Use fresh tortellini if you can, since fresh pasta always and forever trumps frozen.
  • I used a Bertolli marinara sauce and sprinkled in some fresh chopped basil, oregano, and little rosemary. It was fabulous and really easy: just chop your herbs when your pasta water is boiling.

1 comment:

  1. Ooh - I would love this! I love cream sauce AND tortellini.


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