Recipe - Olive Garden Tortellini Do Forni

Van geffen vghc
1 One fourth pound Cheese tortellini, egg and
Pasta; cook, 10oz
Color
Fresh parsley, chop
Fresh parmesan, grate
4 cup Tomato basil cream sauce
One fourth cup Olive oil
2 lg Cloves; garlic, mince
2 cup Plum tomatoes; peel, crush
1 Chicken bouillon cube, mash
4 teaspoon Dried basil
2 teaspoon Fresh parsley, chop
One fourth teaspoon Black pepper
2 cup Heavy cream
4 tablespoon Fresh parmesan, grate

Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and
pepper into the tomatoes. Saute the garlic in olive oil and bring just to a
simmer. When sauce is hot, add the cream to a nonaluminum skillet and
bring to a slow boil and add the hot tomato sauce and cheese. Stir well and
blend the tortellini into the pan of tomato basil cream sauce. Serve,
topped with parsley and cheese. Source: The Olive Garden.
Posted to TNT Prodigy's Recipe Exchange Newsletter by Marina
thecollector@worldnet.att.net on Mar 7, 1997.