Cheese Stuffed Tortellini with Fresh Tomato Basil Marinara

With summer shortly arriving, this is a light dish for a warm summer evening. The sweet onions mellow out the acidity of the tomatoes while the fresh basil adds a light freshness to the palate. The heavy cream is the finishing touch and smoothes out the marinara, creating a harmonious comforting flavor when paired with the tortellini. Enjoy!

Cheese Stuffed Tortellini with Fresh Tomato Basil Marinara

1 -24 Ounce package Fresh Cheese Tortellini, cooked

¼ Cup Olive Oil

½ Teaspoon Crushed Red Pepper

1 Onion, diced

½ Teaspoon Oregano

Salt and Pepper to taste

4 Cloves Garlic, finely chopped

½ Cup Black Olives, chopped

1 Pound Vine Ripe Tomatoes, chopped

¾ Cups Vodka

½ Cup Heavy Cream

¼ Cup Chopped Basil

Parmesan Cheese for Garnish

In a large pot, heat the water for the pasta to a light boil.

In a separate large pan, sauté the onions in olive oil, crushed red pepper, oregano, salt and pepper. When the onions are translucent, add the garlic and sauté for 2 minutes. Add the olives and tomatoes and cook until the tomatoes are tender. Taste to see if more salt is necessary. Turn off the heat and add the vodka. Carefully turn the heat back on to medium and reduce the vodka by at least half. (Vodka is flammable to be careful not to splatter.) At this point while the vodka is reducing add the tortellini to the lightly boiling water and bring back up to a light boil and cook for about 5 minutes or according to instructions on package. You may need to lightly stir the tortellini occasionally because they float and they need to be immersed in the water to cook. Once the vodka is reduced, add the heavy cream and simmer for 2 more minutes. Taste to see if more salt is needed. Pour the marinara over the Tortellini and add the chopped basil and toss lightly.

Garnish with Parmesan Cheese.

Pairs beautifully with Peju Provence or Mumm Brut Rose.

-Susie Tronti