Creamy Marinara Tortellini

Name: Creamy Marinara Tortellini
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings.
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

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.

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.