Tortellini Rosa


  • Tortellini pasta
  • 3 large garlic cloves
  • 1 vidalia or yellow onion
  • 1-2 shallots
  • Can of crushed tomatoes (Colavita or San Marzano)
  • Fresh or dry basil
  • Parmesan and/or Pecorino Romano cheese
  • 1 pint of light or heavy cream (whipped works too)
  • Olive Oil
  • 1 1/2 tablespoons of butter
  • Oregano
  • Crushed red pepper
  • Pepper
  • Salt


  • Wash and then chop 10 leaves of fresh basil (or use dry basil instead)
  • Chop the garlic, vidalia onion and shallots
  • Pour a thin layer of olive oil in pan and cook lightly
  • Add the chopped vidalia onion and sautee
  • Add garlic, sauté till golden and turn off heat when done
  • Add canned peeled tomatoes to pan, break tomatoes into smaller pieces (the best is the brand Colavita or San Marzano)
  • Add pepper, salt, crushed red pepper and oregano to taste
  • Cook sauce for about 20 minutes at low heat (if using dry basil then add now)
  • While tomato sauce is cooking start the alfredo sauce
  • Using another pan add 1 1/2 tablespoons of butter at high heat
  • Turn heat down to low, add shallots and sauté for about 3 minutes
  • Add a pint of cream and heat at low-medium for about 4 minutes
  • Turn heat off for both sauces and cover with lids
  • If using fresh basil then add it now to the tomato sauce
  • Boil the tortellini pasta
  • Add 3 tablespoons of parmesan and/or romano cheese to the alfredo sauce
  • Serve the pasta and then add the sauces as you like or mix the sauces in a bowl and then dump the pasta in

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