Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime

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Tortellini Two Ways
This is a fun thing to do at the last minute and doesnt require a whole lot of setup. Serve this with a green salad and you have a nice casual meal!
  • Fresh hand-made tortellini from Toscana To Go.
  • Tomato and cream sauce:
  • 1 medium onion diced
  • 2 oz olive oil
  • 6 leaves fresh basil
  • 1 16 oz can peeled plum tomato
  • 3 oz heavy cream
  • 2 oz grated reggiano
  • Butter and sage sauce:
  • 4 oz butter
  • 8 leaves fresh sage
  • salt pepper, nutmeg
  • grated reggiano
Tomato and cream sauce:
Do this first, have the tomato sauce ready then add cream and grate cheese into it. Bring to a simmer.

Butter and sage sauce:
Put butter into a pan, let it melt, add sage and watch it sizzle up. Grate cheese, season and grate nutmeg into the sauce.

Have water boiling and salted. Plunge tortellini into the boiling water. When it floats, its ready. Remove it with a spider and divide it into the two sauces. Serve in separate vessels.

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