Prep. Time 25 mins
Cooking Time 10 - 15 mins
Yields 8 servings
2 lb (1 Kg) dry cheese tortellini
16 cups (4 l) chicken broth
8 oz (224 g) butter
2 small onions, chopped
2 garlic cloves, minced
2 tsp (10 ml) Italian seasonings
4 tbsp (35 g) pine nuts
1 oz (28 g) dry porcini, (soaked in 1/2 cup /125 mL) hot water for 20 minutes)
1 cup (250 ml) Italian dry white wine
3 cups (750 ml) canned tomato sauce
1/2 cup (112 g) whipping cream 35 %
Canadian Parmesan cheese, grated
Instructions In large saucepan, cook tortellini in chicken broth according to cooking instructions on package, until al dente. Drain and set aside. Broth can be reserved to make soup.
In large saucepan, sauté onion and garlic in butter. Add Italian seasonings and cook until onions are tender. Add pine nuts and cook for 1 minute. Stir in mushrooms with their juice. Cook until liquid evaporates.
Stir in wine, boil for 30 seconds and stir in tomato sauce. When sauce is hot, stir in cream, Canadian Parmesan cheese, salt and pepper. Pour over tortellini and toss.
Serve hot with additional Canadian Parmesan cheese for sprinkling, if desired.
Benji February 11th, 2011
Crap! This is enough to serve a small army! Sounds good, though...