Tortellini Rose

Tortellini Rose

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Servings: 4-6

    • About This Recipe

    “This takes a bit of time to make, but the end result is amazing.”

    Ingredients

    Marinara

  • 3tablespoonsolive oil
  • 1smallonion, chopped
  • 1 -3clovegarlic, minced
  • 1tablespoonsugar
  • 2tablespoonsdry basil
  • 1teaspoonsalt
  • 1 (14ounce) cans tomatoes
  • 1 (6ounce) cans tomato paste

    • Alfredo Sauce

  • 8tablespoonsbutter
  • 1/4 cupheavy cream
  • 1/2 cupgrated asiago cheese

    • Pasta

  • 4tablespoonsbutter
  • 1mediumonion, chopped
  • 2tomatoes, chopped
  • 4mushrooms, chopped
  • 5clovesgarlic, pressed
  • 1 -2packagerefrigerated tortellini( , not cheese use meat)

    • Directions

  • Marinara: In a 2-quart sauce pan, over medium heat, cook onion and garlic till tender.
  • Stir in remaining ingredients.
  • Heat to boiling, stir to break up tomatoes.
  • Reduce heat, simmer with cover on for about 20 minutes.
  • Stir occasionally.
  • I recommend blending it with a hand blender Alfredo Sauce: In small sauce pan, over medium low heat, melt butter.
  • Just before mixing with pasta, add cheese, stirring until it is melted.
  • Slowly add cream, heat until thoroughly mixed.
  • Add to pasta according to directions.
  • Pasta: Prepare Tortellini according to package directions.
  • In the meantime, melt butter, add onion and cook until clear.
  • Add tomatoes and mushrooms, cook until tender.
  • Add garlic and Marinara Sauce, heat until hot.
  • Add Alfredo Sauce, mix well until hot.
  • Add cooked Tortellini, mix well, and serve immediately.
  • Serves 6 generous portions.
  • NOTES: Marinara sauce can be prepared a day or two ahead.
  • Garlic is the secret to this dish so use as much as you want.
  • I usually adjust it according to who I serve it to.
  • We love garlic so I use lots!
  • I use a mixture of stuffed Tortellini, like Chicken, Sausage, etc.
  • but try to stay away from cheese stuffed.

    • Reviews

  • “This was simply delicious. The flavor of the sauce was fantastic. I didn’t find it too much work at all. The only difference I did only cause that is all I had was for the Alfredo I used half and half cream and percorino romano cheese. Didn’t affect the taste at all I am sure. Also my tortellini had cheese filling. But we love cheese. Thank you so much for posting this recipe Cathy”

  • “I was excited when I found this recipe.I was looking for a creamy tomato sauce to go with tortellini I had bought.After many different searches I found this perfect recipe.Like some other chefs I panfried some chicken breasts (just until barely cooked) and added them to the marinara sauce and let simmer until the chicken was completely done.I doubled the recipe, but cut down on the butter in the alfredo sauce.I will definitely make this recipe again.”

  • “The sauce was to die for.Very, very delicious!I followed the directions only decreased all the onion slightly and did not add any mushroom as we didn’t have any.I did break the rule and used cheese tortellini as that was all I had.Came out fabulous.I pan fried some chicken to go with it.Next time I can’t wait to try it with a meat filled tortellini.”

  • “This was quite quickly and easily made last night, as I had my own tomato sauce in the fridge, and its very similar to the one used here.I prepared the onion/garlic (lots of garlic)/ tomato mix in the microwave (love my microwave), and then added the tomato sauce and gently heated it.So on the stove, I only needed to make the pasta .. mine was ricotta and spinach, but I felt it was fine,you can never have too much cheese! …and the Alfredo sauce,and gently mix everything together for an excellent supper!there was even a little left for my lunch today, yum! :)This was made for Think Pink Tag Game, in Honour of Breast Cancer Awareness, October 2008.”

  • “just wanted to edit my rating because i made this for v-day dinner for the bf and we both absolutely loved it!it is, indeed, a lot of work and i had all four burners going at one point (the pasta, the alfredo, the marinara, and the “everything else”) but it is so worth it for that wonderful end result!”

  • “My family and I really enjoyed this recipe. Although it was a bit of a balancing act doing so many things at once, it was a very easy recipe to follow and put together. The resulta were excellent and definitely soemthing I would serve to dinner guests. This is easily doubled and very filling. Doubled, it fed 6 children, 3 adults, plus about 6-8 cups of leftovers went to my aunt’s for supper. The flavor was so deep and full, every bite was a treat. It was far better than something similar that I had at East Side Mario’s. For reference, I used a 1 kg package of beef tortellini and 1/2 kg of cheese tortellini. I also only used 1 clove of garlic in the marinara and one in the pasta. Served with a salad and fresh crusty bread, your guests would think they were eating at a high end restaurant. Thank you for such a lovely recipe.”

  • “This dish is EXACTLY like my favorite entree at an expensive restaurant.I quadrupled the mushrooms, cut back on the marinara and onions, and added strips of chicken breast and prosciutto.This was so good that my mother is jealous and has claimed it as her own.It does take awhile but is easy to make as I managed not to set anything on fire.”

  • “This recipe was delicious.It was easy to make.My family enjoyed it. Served with a mixed green salad for a great meal.Did not use asiago cheese in the Alfredo sauce because I used a cheese tortillini.Will be a good meal to serve when entertaining.”

    •