TORTELLINI WITH PROSCIUTTO AND TOMATO CREAM SAUCE
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2 tablespoons olive oil
2 cloves garlic, minced
2 ounces prosciutto, chopped
2/3 cup canned crushed tomatoes
1/4 cup frozen peas
1/2 cup heavy cream
Salt and pepper
8 ounces fresh tortellini
Medium sauté pan
||Place a medium sauté pan on MEDIUM-HIGH heat and let it get hot, about 30 seconds.
Add the oil and garlic and sauté for 1 minute. Add the prosciutto and sauté 1 minute more.|
||Add the crushed tomatoes and peas, reduce the heat to MEDIUM, and simmer for 10 minutes.|
||Increase the heat to HIGH and add the cream. Cook until the cream reduces, about 1 to 2 minutes.
Season with salt and pepper and remove from the heat.|
||Bring a pot of water to a boil for the pasta. Add the tortellini, and stir to make sure none
are stuck together. Boil for 3 – 5 minutes, until cooked through, then drain in a colander.|
||If necessary, reheat the sauce over MEDIUM heat and pour it over the tortellini.
Top with chopped parsley and grated Parmesan.|
Excerpted from DAD'S OWN COOKBOOK copyright © 1993 Bob Sloan.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.