The Pioneer Woman Tasty Kitchen
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Creamy Artichoke Sauce with Tortelloni

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Level: Easy

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Description

This dish is super fast and easy but tastes like it took hours to prepare.

Ingredients

  • 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
  • 7-½ ounces, weight Marinated Artichoke Hearts From A Jar Or Can, Drained & Chopped (reserve Liquid)
  • ⅔ cups Cherry Tomatoes, Halved
  • ⅓ cups Sun-Dried Tomatoes, Chopped
  • ⅓ cups Heavy Cream
  • ¼ cups Water
  • 2 Tablespoons Fresh Parsley, Chopped
  • Fresh Grated Parmesan For Garnish

Preparation

Bring a large pot of salted water to boil for tortelloni. I would wait to put the pasta in the water until sauce is almost done.

Heat olive oil over medium heat in a skillet. Add the onions. Saute onions with a pinch of salt and pepper until they start to soften. Stir in garlic and red pepper flakes. Saute for a couple minutes more then stir in the pesto and artichoke hearts. Stir in 1/4 cup of the reserved liquid from the artichokes. Then add the cherry tomatoes, sun-dried tomatoes, cream and water. Cook stirring often until thickened, approximately 4-5 minutes. You can add more water for a looser sauce. Check for seasoning adding salt/pepper if desired. Stir in parsley and serve over tortelloni with some fresh grated Parmesan.

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