Title: Olive Garden Tortellini Do Forni
Categories: Pasta Sauce Italian
Yield: 4 Servings
| WALDINE VAN GEFFEN VGHC42A |
| 1 1/4 | lb | Cheese tortellini, egg and spinach pasta; cook, 10oz each co |
| | | Fresh parsley; chop |
| | | Fresh Parmesan; grate |
| 4 | c | TOMATO BASIL CREAM SAUCE |
| 1/4 | c | Olive oil |
| 2 | lg | Cloves; garlic, mince |
| 2 | c | Plum tomatoes; peel, crush, drain |
| 1 | | Chicken bouillon cube; mash |
| 4 | ts | Dried basil |
| 2 | ts | Fresh parsley; chop |
| 1/4 | ts | Black pepper |
| 2 | c | Heavy cream |
| 4 | tb | Fresh parmesan; grate |
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.