Tomato Alfredo Tortellini ****

This recipe has long been a favorite of ours.  I normally sub fire-roasted diced tomatoes for the plain, but this time, the store was out.  I have to say, I could really tell the difference.  The sauce wasn't nearly as flavorful as usual.  I've also used the tomatoes with garlic in them, and that comes out great as well.  I subbed half-and-half for the cream this time around, and it still thickened up nicely.  This stays on my favorites list, but I'll have to make certain not to use the plain tomatoes again.

TOMATO ALFREDO TORTELLINI
(Jessica)

1/2 cup butter (1 stick)
2 cloves garlic, finely chopped or 2 tsp garlic powder
2 cups heavy or light cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 (14.5 oz) can diced tomatoes, plain
2 small bags Barilla spinach and cheese tortellini (gives 2 more oz than using 1 lrg bag; about 14-16 oz)

Melt 1/2 cup butter in a medium saucepan over medium/low heat.
Add 2 cloves garlic and cook until translucent; do not brown the garlic
Add the cream, and bring mixture to a slow simmer.
Do not allow cream to come to a rapid boil
Add parmesan cheese slowly, and stir well.
Add tomatoes with juices, and stir well.
Season to taste with salt and pepper.
Bring to a slow boil, stirring frequently so as not to scorch sauce.
Continue to simmer sauce on low for 15-20 minutes or just until thickened to desired consistency.
Meanwhile, bring large pot of water to a boil, salted to taste like the sea.
Cook tortellini per package instructions.
Drain tortellini, then put back into pot and add tomato Alfredo sauce.
Stir gently, until all is coated evenly, then allow to sit for a few minutes for sauce to cool and thicken.
Serve.
* Amy's notes: I prefer the fire-roasted diced tomatoes.  I have also subbed half-and-half for the heavy cream successfully.