Monday, December 4, 2017
Tortellini with Red Sauce...
The choice of tortellini was fresh from the deli counter cheese filled. In Poland, tortellini is sometimes called - little ears. Because, that is what they appear to be... look like. As you boil the pasta in a large pot of salted water, prepare the red sauce.
The basic brainy red sauce is: chopped onion sauteed in olive oil until the edges are browned, pour in fresh diced tomatoes or even pureed. If you don't have fresh, use Red Gold Crushed tomatoes- one large can. And, if you are in a hurry, just use your favorite jarred red sauce. To that, add fresh dried herbs: rosemary, oregano, basil and or marjoram or mint. Simmer until the pasta is tender and ready to be drained.
Once the tortellini is tender, drain, rinse and ladle onto a serving plate, top with the red sauce and large shavings of Parmesan cheese.
~ Tutti a Tavola!
*Guest blogger - Mark B.