INGREDIENTS
1 9-oz. package of your preferred tortellini
1 c heavy cream
4 tsp sun-dried tomato paste
1/4 c chopped parsley

INSTRUCTIONS

1. Cook the tortellini.
2. Meanwhile, in a large, heavy saucepan over medium heat, boil the cream, stirring frequently, until reduced by about half, 5 to 6 minutes.
3. Add tomato paste and whisk until blended.
4. Drain tortellini and add cream sauce.
5. Toss gently and serve sprinkled with parsley.

REFERENCE
Beverly Cox. 365 Great 20-Minute Recipes. (HarperCollins. New York: 1995), 56.

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