Tortellini with Rosemary-Tomato Sauce

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.

Print Tortellini with Rosemary-Tomato Sauce

Save this recipe to your Ziplist recipe box

Add this recipe to ZipList!

Ingredients:
12-ounces cheese tortellini
1 tablespoon butter
2 tablespoons olive oil
1 medium sweet onion, halved and sliced
1 clove garlic, finely chopped
2 tablespoons water
2 cups diced tomatoes, partially drained
1/4 cup half-and-half
1 to 2 tablespoons fresh rosemary, chopped (see notes)
Salt and freshly ground pepper to taste

Preparation:
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, about 3 minutes. Add the garlic and continue cooking for another minute. Reduce the heat to medium-low and add the water. Cover and continue cooking, stirring occasionally, until the onions are very tender and light golden in color, 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 add 1 tablespoon of the rosemary. Allow to heat through, then season to taste with salt and pepper. Taste and add more rosemary as 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.

Recipe Notes:
We've found that fresh rosemary can vary in flavor intensity, so start with a tablespoon, let the sauce cook for a minute or two, then add more if desired. We used the full 2 tablespoons, but our rosemary leaves were very tender and not overly strong. If necessary, you can substitute 1 to 2 teaspoons of dried rosemary for the fresh.

This is an original recipe created & tested by the editors of MyGourmetConnection