Tortellini Do Forni

By draingal

Ingredients

• 1 1/4 pounds cheese tortellini; cooked
• fresh parsley; chopped
• freshly grated Parmesan cheese
• Tomato Basil Cream Sauce
• 1/4 cup olive oil
• 2 large garlic cloves, minced
• 2 cups peeled, crushed, drained plum tomatoes
• 1 chicken bouillon cube; mashed
• 4 tsp. dried basil
• 2 tsp. chopped fresh parsley
• 1/4 tsp. freshly ground black pepper
• 2 cups heavy cream
• 4 tbsp. freshly grated Parmesan cheese

Preparation

Step 1

Blend bouillon with basil, parsley and pepper into the chucky tomato pieces. Sauté the garlic in the olive oil until just white. Add to the sauce 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; top with parsley and cheese.