CREAMY TOMATO BASIL TORTELLINI by
1 20-ounce package tortellini (cheese, chicken, sausage, spinach, etc.)
2 tablespoons butter
½ small onion, diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
1¼ cups whole milk
½ cup heavy cream
1 14.5-ounce can diced tomatoes, with juice
5 ounces fresh baby spinach
3 tablespoons fresh basil, chopped
¾ cup Parmesan cheese, finely shredded
Salt and pepper, to taste
Red chili flakes, to taste
Cook tortellini according to package instructions, and drain.
In a large saucepan, melt the butter over medium heat. Add the onion and sauté until translucent.
Add the garlic and sauté until fragrant.
Add the flour and stir constantly for about one minute.
Slowly whisk in the milk and heavy cream until smooth. Continue to stir until the sauce begins to simmer.
Add the tomatoes, spinach, and basil, and season with salt and pepper. Continue to cook until the sauce has thickened and the spinach has wilted.
Add the Parmesan cheese and stir until melted.
Remove the sauce from the heat, and toss the cooked and drained tortellini into the sauce. Mix until evenly coated. Thin with reserved pasta sauce, if desired.
Garnish with additional Parmesan cheese and chili flakes.