Ingredients
1 1/4 lb Cheese tortellini, cooked
Fresh parsley, chopped
Fresh Parmesan, grated
1/4 cup Olive oil
2 large Cloves; garlic, minced
2 cup Plum tomatoes, peel, crush, drain
1 Chicken bouillon cube, mash
4 tsp basil, Dried
2 tsp Fresh parsley, chopped
1/4 tsp Black pepper
2 cup Heavy cream
4 tbsp Fresh parmesan, grated
Preparation
Cut tomatoes into chunky pieces.
Blend bouillon with basil, parsley and pepper into the tomatoes.
In a non-aluminum skillet, sauté the garlic in olive oil. Add the rest of the sauce ingredients and bring just to a simmer.
When sauce is hot, add the cream 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.
