Tortellini With Chili-Tomato Sauce

• 2 (9 ounce) packages fresh tortellini (meat-filled)
• 2 tablespoons pine nuts
• 1 tablespoon olive oil
• 2 tablespoons chopped jalapeno peppers
• 1 teaspoon minced garlic
• 1 (16 ounce) can diced tomatoes, undrained
• 1/2 cup heavy cream
• 1/2 cup sliced black olives

1. In a large pot of boiling water, cook tortellini according to package directions. Drain and rinse with warm water, then transfer to a serving bowl and keep warm.
2. Put pine nuts in a medium saucepan and shake gently over medium heat until lightly browned. Transfer to a small bowl.
3. Heat oil in the same saucepan over medium-high heat. Add jalapenos and garlic and saute, stirring often, 2 minutes.
4. Add tomatoes and their liquid. Bring to a full boil, then reduce heat and boil gently for about 5 minutes.
5. Boil heavy cream in a small saucepan for about 3 minute, or until reduced by half. Stir into the tomato sauce.
6. Pour sauce over tortellini; sprinkle with pine nuts and olives.

fresh tortellini, nuts, olive oil, jalapeno peppers, garlic, tomatoes, heavy cream, black olives

Taken from www.food.com/recipe/tortellini-with-chili-tomato-sauce-367203 (may not work)