Olive Garden San Marco
INGREDIENTS:
-----waldine van geffen vghc 2 c Plum tomatoes; peel, crush
1 1/4 lb Cheese tortellini; egg and -- drain
Pasta; cook; 10oz 1 Chicken bouillon cube; mash
Color 4 ts Dried basil
Fresh parsley; chop 2 ts Fresh parsley; chop
Fresh parmesan; grate 1/4 ts Black pepper
4 c Tomato basil cream sauce 2 c Heavy cream
1/4 c Olive oil 4 tb Fresh parmesan; grate
2 lg Cloves; garlic; mince
-----waldine van geffen vghc 2 c Plum tomatoes; peel, crush
1 1/4 lb Cheese tortellini; egg and -- drain
Pasta; cook; 10oz 1 Chicken bouillon cube; mash
Color 4 ts Dried basil
Fresh parsley; chop 2 ts Fresh parsley; chop
Fresh parmesan; grate 1/4 ts Black pepper
4 c Tomato basil cream sauce 2 c Heavy cream
1/4 c Olive oil 4 tb Fresh parmesan; grate
2 lg Cloves; garlic; mince
Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Saute the garlic in olive oil and bring just to a simmer. When sauce is hot, add the cream to a non-aluminum skillet 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.