1 9-oz. package of your preferred tortellini
1 c heavy cream
4 tsp sun-dried tomato paste
1/4 c chopped parsley
- Cook the tortellini.
- Meanwhile, in a large, heavy saucepan over medium heat, boil the cream, stirring frequently, until reduced by about half, 5 to 6 minutes.
- Add tomato paste and whisk until blended.
- Drain tortellini and add cream sauce.
- Toss gently and serve sprinkled with parsley.
Beverly Cox. 365 Great 20-Minute Recipes. (HarperCollins. New York: 1995), 56.
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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson