This is a quick, easy meal that’s perfect for an evening when you just don’t feel like eating meat. The sauce is different from a traditional red pasta sauce. It’s light, fragrant and flavored with just enough butter and cream to give it a rich consistency without being heavy. Use a good brand of either dried or refrigerated tortellini to keep the dish light. Serve with a salad of field greens tossed with a lemon vinaigrette for a complete meal.
Tortellini with Rosemary-Tomato Sauce
- 12- ounces cheese tortellini, see notes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium sweet onion, quartered and thinly sliced
- 2 cloves garlic, very finely chopped
- 2 tablespoons water
- 2 cups diced tomatoes, undrained
- 1/4 cup half-and-half
- 1 to 2 tablespoons fresh rosemary, chopped (see notes)
- Salt and freshly ground pepper to taste
- Bring a pot of salted water to a boil for the tortellini.
- Heat the butter and olive oil in a large pan over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and continue cooking until fragrant, 1 minute longer.
- Reduce the heat to medium-low and add the water. Cover and continue cooking, stirring occasionally, until the onions are lightly caramelized, about 5 minutes longer. If necessary, add a little more water to keep the onions from browning.
- Raise the heat to medium, add the tomatoes and 1 tablespoon of the rosemary. Allow to heat through, then season to taste with salt and pepper. Taste and add more rosemary if desired. Continue cooking, stirring occasionally, for about 5 minutes. Stir in the half-and-half and keep warm.
- Cook the tortellini according to the package directions. Drain and divide among 4 shallow bowls. Top with the sauce and add a bit of freshly ground black pepper and a short sprig of fresh rosemary for garnish if desired.
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