Tortellini with Tomato Cream Sauce

Before I write my blog, I like to do a little research to discover a little about the origin of certain foods or food preparation. It gives me a better understanding of the history and can sometimes be quite fascinating. I was not, however, prepared for what I found when I Googled “Tortellini”. I was literally rolling on the flour laughing. What could be so funny about a filled dumpling most commonly served in broth? Legend has it that the shape of the tortellini was inspired by the “divine” navel of Venus, the goddess of love. The alternative name for tortellini is actually “belly button.” Legend has it that Venus once stayed at the local tavern in the region of Emelia, Italy. The innkeeper was so fascinated by her beauty that he could not resist the temptation to peek through the keyhole of her room. In the candlelit bedroom, all he was able to view was a glimpse her navel. Struck by what he saw, he rushed to the kitchen, rolled out a fresh pasta sheet and recreated that sensual image. Similar folklore refers to Lucrezia Borgia as being the inspirational beauty. And, yet, a third legend has it that tortellini is shaped after turtles, a famous architectural motif of 17^th century Modena.  Needless, to say, I was stunned to find out that this funny little ring-shaped pasta was associated with so much history and lore. The next time I prepare this recipe for Tortellini with Tomato Cream Sauce, I’m going to be chuckling the whole time.

Cook tortellini, or tortelloni, according to package directions. We prefer tortelloni, as we love the prosciutto and chicken filling that Buitoni offers.

Meanwhile, in a large saucepan, sauté onion in olive oil until softened. Add garlic and cook for 1 additional minute. Add undrained can of fire-roasted diced tomatoes, basil, salt and pepper. Cook and stir over medium heat, until liquid is absorbed.

Stir in heavy cream and Parmesan cheese. Bring to a boil. Reduce heat and simmer, uncovered 8 to 10 minutes, or until thickened.

Drain tortellini. Pour sauce over tortellini, tossing well to combine. Sauce may be a little soupy at first, until pasta cools.

Serve with additional Parmesan cheese, if desired. Now I dare you to sit down and enjoy this meal without a giggle or two. 

TORTELLINI WITH TOMATO CREAM SAUCE
Source: Taste of Home
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3 packages (9-ounces each) tortellini or tortelloni (Buitoni refrigerated, or equivalent in frozen)
• 1 small  onion, chopped fine
• 2 Tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14.5 ounces) fire roasted diced tomatoes, undrained
• 1-1/2 teaspoons dried basil       
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups heavy whipping cream
• 2/3 cup grated Parmesan cheese
• Additional grated Parmesan cheese, optional

              
DIRECTIONS:

1. Cook tortellini according to package directions.
2. Meanwhile, in large saucepan, sauté onion in oil until softened. Add garlic and cook for 1 additional
    minute. Add undrained can of tomatoes, basil, salt and pepper. Cook and stir over medium heat until
    liquid is absorbed.
3. Stir in heavy cream and Parmesan cheese. Bring to a boil. Reduce heat. Simmer, uncovered, for 8 to
    10 minutes, or until thickened.
4. Drain tortellini. Pour sauce over tortellini, tossing well to combine. Sauce may be a little soupy at first,
    until pasta cools.
5. Serve with additional Parmesan cheese, if desired.




 
References: NPR – the Salt; Wikipedia