This is a fun thing to do at the last minute and doesn’t require a whole lot of setup. Serve this with a green salad and you have a nice casual meal!
Ingredients:
Fresh hand-made tortellini from Toscana To Go.
Tomato and cream sauce:
1 medium onion diced
2 oz olive oil
6 leaves fresh basil
1 16 oz can peeled plum tomato
3 oz heavy cream
2 oz grated reggiano
Butter and sage sauce:
4 oz butter
8 leaves fresh sage
salt pepper, nutmeg
grated reggiano
Tomato and cream sauce: Do this first, have the tomato sauce ready then add cream and grate cheese into it. Bring to a simmer.
Butter and sage sauce: Put butter into a pan, let it melt, add sage and watch it sizzle up. Grate cheese, season and grate nutmeg into the sauce.
Tortellini: Have water boiling and salted. Plunge tortellini into the boiling water. When it floats, it’s ready. Remove it with a “spider” and divide it into the two sauces. Serve in separate vessels.
