Der Beitrag Tortellini in Tomatensugo mit Rucola erschien zuerst auf kitchensplace.
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A classic tomato sauce is actually simmered for a long time with lots of ingredients and herbs. In my recipe for tortellini with tomato sauce, I opted for the quick version by simply boiling a few fresh and sweet tomatoes with a little sugar and thyme until they turn into a delicious little sauce. Connoisseurs may now note that this is not a Sugo, but I can live with that. I could have called this recipe tortellini in tomato sauce, but then my SEO control zone might have complained that I have used this keyphrase before! 
Here to the recipe “Tortellini in Tomato Sauce” .
Anyway! Whether sugo or sauce – this recipe is simply delicious, easy to prepare and does not take 1.5 hours until the sauce is ready. Plus, you don’t need 10 different herbs and oils to achieve the perfect aroma. As usual, I use conventional ingredients that you can get in every supermarket and combine them into a delicious and inconspicuous recipe in a short time.
Nutritional information per serving of tortellini in tomato sauce
Calories: 313 – Protein: 16g – Fat: 9g – Carbs: 41g
Tortellini in Tomatensugo mit Rucola
Ingredients
- 200g Tortellini
- 250g Cherry Tomaten
- 1 EL Tomatenmark
- 1 TL Zucker
- frischer Thymian
- 80g Rucola
- Salz, Pfeffer
- Parmesan zum Servieren
Directions
- Step 1 Simmer 200g cherry tomatoes in a saucepan with water for 5 minutes so that the house peel off. Put the remaining tomatoes aside. After the skin has loosened, take the tomatoes out of the water, let them cool down briefly and peel off the skin. Then put the tomatoes back in an empty saucepan, sprinkle with sugar and simmer at medium temperature for 10 minutes .
- Step 2 Cook the tortellini in salted water until al dente .
- Step 3 Mash the tomatoes in the saucepan with a fork and season with salt and pepper. Pluck thyme and stir in. Then simmer covered for another 10 minutes .
- Step 4 Now mix the tortellini with the tomato sauce, stir in the remaining tomatoes and let everything simmer for another 5 minutes. Then serve with fresh rocket and grated Parmesan.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Tortellini in Tomatensugo mit Rucola erschien zuerst auf kitchensplace.
]]>Der Beitrag Tagliatelle Alfredo erschien zuerst auf kitchensplace.
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Who doesn’t know and love the creamy Alfredo pasta with buttery parmesan sauce and delicious tagliatelle? Even if this pasta is a real calorie bomb, it is simply soothing and delicious. It’s so quick to make with few ingredients, most of which you have in the pantry.
Tagliatelle Alfredo is prepared super quickly, tastes good to every child and sweetens your lunch break or your evening after work. If you are in the mood for more pasta recipes, just have a look at my recipe collection for pasta & rice.
Nutritional Information per serving Tagliatelle Alfredo
Calories: 818 – Protein: 25g – Fat: 39g – Carbs: 86g
Tagliatelle Alfredo
Ingredients
- 250g tagliatelle
- 50g butter
- 50g parmesan
- 60g cream
- 1 bunch parsley
- salt, pepper
Directions
- Step 1 Cook the tagliatelle in salted water until al dente. Meanwhile, cut the butter into pieces and grate the parmesan
- Step 2 Warm a deep pan on a low heat and melt the butter in it. Put the pasta directly from the water into the butter with a pasta tongs, sprinkle the parmesan over the top and mix everything together .
- Step 3 Add a cup of pasta water to the sauce and let it thicken. Season to taste with salt and pepper. Finally (if necessary) add some cream. Serve with fresh chopped parsley.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tagliatelle Alfredo erschien zuerst auf kitchensplace.
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