Cheese Tortellini with Tomato Sauce

Updated: I've made some tweaks to this recipe and think it's better than before, so I'm republishing it from the archives. Enjoy!

Rescue store bought tortellini from mediocrity with a fragrant Italian tomato sauce. Shredded carrots give the sauce a delicious texture that will have you coming back for seconds. This recipe easily doubles to serve a crowd or to create plenty leftovers.

Pasta

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves 4 to 6

Nutritional Info

T1D Carbs-per-gram ratio: 0.195

Serving Size: 200g (about 39g carbs)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

2 carrots, shredded
2 tablespoons olive oil
Heat olive oil in a Dutch oven or medium sized pot over medium heat. Sauté carrots until soft, about 3 minutes.
3 large cloves garlic, minced
Add garlic and sauté until fragrant, about 1 minute.
28 ounces / 28 ounce canned whole tomatoes
Pour tomatoes with juices into a non-reactive bowl. Crush tomatoes with your fingers. Add to Dutch oven with carrots and stir.
2.66 ounces / ⅓ cup dry red wine
1 ½ tablespoons dried basil
2 teaspoons dried thyme
¼ teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
Add wine, basil, thyme, rosemary, salt and pepper. Cook over medium heat, stirring frequently, until liquid has reduced, about 15 to 20 minutes.
4 quarts of water
While tomato sauce reduces, boil water in a large sauce pan to cook tortellini.
1 tablespoon salt
Add salt to water once boiling.
20 ounces / 20 ounces fresh or frozen cheese tortellini
Cook tortellini until al dente, about 5 minutes or according to package directions.
When sauce and tortellini are ready, drain tortellini in a colander and add to pot with sauce. Cook for an additional minute over low to medium heat, stirring to combine.
freshly grated Parmesan cheese
Serve immediately with freshly graded cheese and fresh made rosemary olive oil bread.