Tortellini with Creamy Tomato Sauce

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 3 garlic cloves, minced, minced
• 1 can (14-.5 ounces) petite diced tomatoes, undrained
• 5 oz frozen chopped spinach, thawed and squeezed dry (about ½ cup) Review
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup half and half
• 1 package (19 ounces) frozen cheese tortellini
• 1/2 cup grated Parmesan cheese

Sauté the aromatics

1. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until tender and translucent, two to three minutes. Stir in the garlic and cook for an additional minute until fragrant. Editor's Tip: For added depth, caramelize the onion by cooking it slowly over medium heat until golden brown.

Create the sauce base

1. Add the undrained petite diced tomatoes, thawed spinach, dried basil, salt and pepper to the skillet. Cook and stir over medium heat until the liquid is mostly absorbed, about three minutes.
2. Add the cream and simmer
3. Pour in the heavy whipping cream and bring the mixture to a boil. Once boiling, reduce the heat and let the sauce simmer uncovered until it thickens, about 10 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.

Cook the tortellini

1. While the sauce is simmering, cook the frozen cheese tortellini according to the package instructions. Drain the tortellini and set aside. Editor's Tip: Don't overcook the tortellini—it should be al dente and will continue to cook slightly when added to the hot sauce.

Combine and serve

1. Add the drained tortellini to the skillet with the sauce. Gently stir to coat the pasta evenly with the creamy spinach sauce. Sprinkle with grated Parmesan cheese before serving.