Sun Dried Tomato Cheese Tortellini

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Cook's Note: I have made this dish two times now and both times were for my husband's birthday. He requests it every year. I really should make it more often because it is completely and totally delicious and I must say ... RESTAURANT quality. You will never make a more scrumptious dish, believe you, me! Just make it and you will see what I mean. I suggest serving this with a nice salad, good bread and a wonderful glass of your favorite red wine!

What You Will Need: 

1 package cheese-filled tortellini

1 small jar sun dried tomatoes (drained and chopped)

1 tablespoon oil

1 tablespoon butter

3-4 garlic cloves, peeled and minced

1 cup heavy whipping cream

1/2 cup chicken broth

1 teaspoon cornstarch

1/4 teaspoon cracked black pepper

2 tablespoons finely chopped fresh sage

3 -5 slices of regular or turkey bacon (crumbled up)

1/3 cup freshly grated Parmesan cheese (the good kind!) 

Directions: 

Cook tortellini according to the package directions; set aside.

While the tortellini is cooking, chop the fresh sage and garlic to prepare for recipe. 

In a large pan, heat oil and butter. Next, saute garlic 2 minutes.

Add fresh sage and sun dried tomatoes and simmer for another minute or until slightly bubbly.

In a cup stir together half and half, broth, and cornstarch; pour into skillet.

Add Parmesan cheese.

Bring to a boil, reduce heat and simmer 3 minutes.

Stir in the tortellini; cook 2 minutes to heat.

** A little trick I learned from PINTEREST (where else?) place a wooden spoon across a pot of boiling water and it will keep it from boiling over! 

Drain tortellini and put back into pot, mix sauce in and stir thoroughly. 

Place a serving on a plate then sprinkle with Parmesan and garnish with crumbles of bacon and fresh sage (if desired).

This "Pinspiration" comes from Nonna Pia's Balsamic Reductions