Tortellini With A Tomato-Basil Cream Sauce

• 1 1/4 lbs cheese tortellini, cooked
• 1/8 cup fresh parsley, chopped for topping
• 1/8 cup parmesan cheese, Freshly-grated for topping
• 1/4 cup olive oil
• 2 large garlic cloves, minced
• 2 cups plum tomatoes, peeled crushed drained (canned)
• 1 chicken bouillon cube, mashed
• 4 teaspoons dried basil
• 2 teaspoons chopped fresh parsley
• 1/4 teaspoon fresh ground black pepper
• 2 cups heavy cream
• 4 tablespoons parmesan cheese, freshly-grated

1. Prepare tortellini as directed on package.
2. Chop tomatoes in chunky pieces.
3. Blend bouillon with basil, parsley and pepper into the tomatoes.
4. Saute the garlic in olive oil until just white.
5. Add to the sauce and bring just to a simmer.
6. When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese.
7. Stir well and blend the tortellini into the pan of tomato basil cream sauce.
8. Serve, topped with parsley and cheese.

cheese tortellini, fresh parsley, parmesan cheese, olive oil, garlic, tomatoes, chicken bouillon cube, basil, parsley, fresh ground black pepper, heavy cream, parmesan cheese

Taken from www.food.com/recipe/tortellini-with-a-tomato-basil-cream-sauce-183986 (may not work)