Creamy Artichoke Sauce with Tortelloni

• 20 ounces, weight Store Bought Spinach & Ricotta-stuffed Tortelloni, (like Buitoni)
• 1 Tablespoon Olive Oil
• 1 Onion, Chopped
• Salt And Pepper
• 4 cloves Garlic, Minced
• 1 pinch Red Pepper Flakes
• 2 Tablespoons Basil Pesto
• 7- 1/2 ounces, weight Marinated Artichoke Hearts From A Jar Or Can, Drained & Chopped (reserve Liquid)
• 23 cups Cherry Tomatoes, Halved
• 13 cups Sun-Dried Tomatoes, Chopped
• 13 cups Heavy Cream
• 1/4 cups Water
• 2 Tablespoons Fresh Parsley, Chopped
• Fresh Grated Parmesan For Garnish

1. Bring a large pot of salted water to boil for tortelloni.
2. I would wait to put the pasta in the water until sauce is almost done.
3. Heat olive oil over medium heat in a skillet.
4. Add the onions.
5. Saute onions with a pinch of salt and pepper until they start to soften.
6. Stir in garlic and red pepper flakes.
7. Saute for a couple minutes more then stir in the pesto and artichoke hearts.
8. Stir in 1/4 cup of the reserved liquid from the artichokes.
9. Then add the cherry tomatoes, sun-dried tomatoes, cream and water.
10. Cook stirring often until thickened, approximately 4-5 minutes.
11. You can add more water for a looser sauce.
12. Check for seasoning adding salt/pepper if desired.
13. Stir in parsley and serve over tortelloni with some fresh grated Parmesan.

weight store, olive oil, onion, salt, garlic, red pepper, basil pesto, cherry tomatoes, tomatoes, heavy cream, water, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/creamy-artichoke-sauce-with-tortelloni/ (may not work)