5 star just the way it is. Variences to this recipe should be tried to custom make it to your family's preferences. I made it this time by sautéing Italian sausages removed from casings with onion and garlic. No need for salt/pepper depending on your meat choice. I then added a 28 oz can of San Marano whole tomatoes which I broke up in the pan. (I was told by an Italian chef to never use canned diced tomatoes because exposing the tomatoes to a blade before canning reduces the quality and taste). I brought this to a boil. When the tortellini was almost done, I added 3/4 cup heavy cream ( no need to thicken) plus a whole bunch of kale chopped and 12 large fresh basil leaves chopped from my garden as well as the Parmesan cheese. Spinach is just as good but I ran out of it. When the kale and basil were just wilted, I used a slotted spoon to put the tortellini right into the sauce. I took It off the burner, covered it for 5 minutes to let it all blend. Healthy, delicious, and definitely restaurant quality.
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5 star just the way it is. Variences to this recipe should be tried to custom make it to your...