medium chopped onions
2 cloves minced garlic
2 stalks chopped celery
2 medium chopped carrots
2 teaspoons vegetable oil
28 ounces canned
1 teaspoon tomato paste
1/4 cup chopped parsley
teaspoons chopped basil
1 1/2 pounds tortellini
1 cup heavy cream
sweet red pepper
Heat oil in a saucepan and sauté the first
ingredients until carrots are tender.
Chop tomatoes in food processor. Stir
tomatoes, tomato paste, parsley and basil in pan. Simmer uncovered over low
heat for 15 to 20 minutes while stirring frequently.
Cook tortellini in
boiling water for 8 to 10 minutes. Drain. Stir cream and chopped red pepper
into tomato sauce. Continue cooking until sauce is reduced and thickened then
place the pasta in a large shallow serving dish.
Pour the sauce over pasta.
Toss gently and serve hot.