Tortellini With Chili-Tomato Sauce |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. I'm not sure what publication this is from but it's really good. You can use canned jalapenos if you don't have fresh. Ingredients:
2 (9 ounce) packages fresh tortellini (meat-filled) |
2 tablespoons pine nuts |
1 tablespoon olive oil |
2 tablespoons chopped jalapeno peppers |
1 teaspoon minced garlic |
1 (16 ounce) can diced tomatoes, undrained |
1/2 cup heavy cream |
1/2 cup sliced black olives |
Directions:
1. 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.
2. Put pine nuts in a medium saucepan and shake gently over medium heat until lightly browned. Transfer to a small bowl.
3. Heat oil in the same saucepan over medium-high heat. Add jalapenos and garlic and saute, stirring often, 2 minutes.
4. Add tomatoes and their liquid. Bring to a full boil, then reduce heat and boil gently for about 5 minutes.
5. Boil heavy cream in a small saucepan for about 3 minute, or until reduced by half. Stir into the tomato sauce.
6. Pour sauce over tortellini; sprinkle with pine nuts and olives.
|
|