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Creamy Marinara Tortellini Recipe

Travel to Italy without leaving your kitchen with Sarah Vasques' no-hassle pasta combination. By adding artichoke hearts and rich cream, the Milford, New Hampshire cook turns regular marinara into a special sauce. “Serve it with a garden salad and garlic bread,” she suggests.

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Creamy Marinara Tortellini Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

2 packages (9 ounces each) refrigerated cheese tortellini
2 cups marinara sauce
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1/2 cup cold water
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons olive oil
1/2 cup shredded Parmesan cheese
1 tablespoon minced fresh parsley
1/4 teaspoon pepper

Directions

Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine marinara sauce and cream. Combine flour and water until smooth; gradually add to sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the artichokes, thyme and oil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Drain tortellini; toss with sauce. Sprinkle with Parmesan cheese, parsley and pepper. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 418 calories, 25 g fat (13 g saturated fat), 78 mg cholesterol, 598 mg sodium, 37 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Creamy Marinara Tortellini in Simple & Delicious July/August 2007, p27

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.