Ingredients
2tbspbutter
1onion
2½cupcanned crushed tomatoes,(from one 28-oz can)
1tspsalt
¼tspfresh-ground black pepper
½cupheavy cream
1lbcheese tortellini
¼lbham
¾cupfrozen petite peas
Preparation
In a large stainless-steel frying pan, melt the butter over moderately low heat.
Add the onion. Cook for about 3 minutes, stirring occasionally, until starting to soften.
Stir in the tomatoes with their juice, salt, and pepper. Simmer for 10 minutes.
Add the cream and cook for 1 minute longer.
Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done. Cook for about 4 minutes for fresh and 12 minutes for frozen.
Drain the pasta and add it to the pan with the sauce.
Stir in the ham and peas and cook for about 2 minutes until warmed through.
