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Source: Food and Wine Quick from Scratch

Tortellini with Ham, Peas, and Tomato Cream Sauce
You’ll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 16 minutes
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2 tablespoons butter
1 onion, chopped
2 1/2 cups canned crushed tomatoes in thick puree, from one 28-ounce can
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
1 pound cheese-filled tortellini
1/4 pound deli ham, cut into 1/4-inch dice
3/4 cup frozen petite peas, defrosted




In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.

Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook until warmed through, about 2 minutes.


Wine Recommendation: A light, fruity, and very crisp Italian red will cut the sauce’s creaminess and refresh the palate. Valpolicella is a perfect choice.


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