Der Beitrag Tortellini in Tomatensugo mit Rucola erschien zuerst auf kitchensplace.
]]>
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 Tortellini al Pomodore with buffalo mozzarella erschien zuerst auf kitchensplace.
]]>
It’s time for pasta classics again! Today a tortellini al pomodore with tender mini buffalo mozzarella. What exactly is Pomodore? A fruity, cooked-down tomato sauce with just a few ingredients. More precisely, you only need onions, garlic, tomatoes, some sugar and Italian herbs for this sauce. This is all boiled down together and then combined with the pasta. Authentically Italian and simply delicious. Refined with tender buffalo mozzarella that melts on the hot pasta, this dish is a true soul food.
If you fancy more pasta recipes like this Tortellini al Pomodore, then just have a look at my recipe collection for pasta & rice.
Nutritional information per serving of Tortellini al Pomodore
Calories: 590 – Protein: 25g – Fat: 25g – Carbs: 65g
Tortellini al Pomodore with buffalo mozzarella
Ingredients
- 500g tortellini
- 500g peeled tomatoes
- 1 onion
- 1 clove of garlic
- 1 tbsp tomato paste
- 1 tbsp cane sugar
- 180g mini buffalo mozzarella
- Salt, pepper, Italian herbs
- 1 bunch of basil
- Olive oil for frying
Directions
- Step 1 Cut the onion and garlic into fine cubes and sauté in a little olive oil at medium temperature until translucent. Then stir in tomato paste and cane sugar and let fry briefly.
- Step 2 Add the tomatoes and stir everything together. Roughly chop the basil and stir in. Then simmer everything stirring for 20 minutes.
- Step 3 Meanwhile cook the tortellini in salted water.
- Step 4 Stir the sauce again and again and season with salt, pepper and Italian herbs (thyme, oregano, basil).
- Step 5 Finally serve with mini buffalo mozzarella. Tip: If you like, you can put the finished plate in the microwave again for 30 seconds so that the mozzarella melts.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tortellini al Pomodore with buffalo mozzarella erschien zuerst auf kitchensplace.
]]>Der Beitrag Cheese tortellini in tomato sauce erschien zuerst auf kitchensplace.
]]>
I used to – forgive me – just ate cheese tortellini with tomato ketchup, especially when it had to be particularly quick! The cheese tortellini were simply immersed in boiling water for 3-4 minutes and could then be consumed immediately with a dollop of tomato ketchup. Now I’ve decided to give my simple after-work meal a little more class and serve the cheese tortellini in a creamy tomato sauce.
Much more time is not needed here than with the ketchup variant if you work with simple ingredients. I just use a can of chunky tomatoes, some tomato paste, an onion, some cream cheese, salt and pepper and some sugar. The cheese tortellini are then refined with some fresh basil and parmesan. This delicious dish is ready in just 15 minutes.
If you’ve got even more desire for delicious pasta recipes, take a look at my category “ Pasta and rice ” around.
Nutritional Information per serving
Calories: 321 – Protein: 13g – Fat: 11g – Carbs: 42g
Cheese tortellini in creamy tomato sauce
Ingredients
- 250g cheese tortellini from the refrigerator
- 1 can chopped tomatoes
- 1 tablespoon cream cheese
- 1 onion
- 1 tablespoon tomato paste
- 1/2 teaspoon sweetener of your choice
- salt, pepper, oregano
- basil, fresh
- oil for the pan
Directions
- Step 1 Finely chop the onion and fry in a deep pan in a little oil. Mix with tomato paste and fry briefly. Then deglaze with chopped tomatoes and stir in cream cheese.
- Step 2 Let the sauce simmer gently for about 10 minutes. Add the tortellini and let it cook. Season with salt, pepper and oregano. Add a little sweetness and season to taste.
- Step 3 Finely chop a sprig of basil and stir into the sauce. Optionally serve with Parmesan cheese.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Cheese tortellini in tomato sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Tortellini alla panna erschien zuerst auf kitchensplace.
]]>
As a child, I was always very happy when we went to an Italian restaurant or ordered Italian food home. In contrast to my other family members, I always knew immediately what I wanted to order: Tortellini alla Panna. No other of the many delicious Italian dishes came into question for me. Today I hardly eat this tortellini in any other variation and I am just as happy every time as I did when I was a child with my parents.
Components of tortellini alla panna
With my tortellini alla panna, the tortellini and the quality of the ham are particularly important. These basic ingredients are supplemented with processed cheese, egg yolk, pasta water, cream, a little butter and parmesan. As always, you will find the exact recipe instructions at the end of this article. By the way, you can find more pasta recipes here .
Nutritional Information per serving
Calories: 576 – Protein: 25g – Fat: 24g – Carbs: 69g
Tortellini alla Panna
Ingredients
- 250g tortellini
- 2 slices of ham
- 10g butter
- 1 egg yolk
- 50ml Cremefine
- 1 ladle pasta water
- 1 tablespoon processed cheese light
- 30g Parmesan
- salt, pepper, nutmeg
Directions
- Step 1 Cook the tortellini. Meanwhile, cut the ham into fine cubes and fry lightly in a deep pan with the butter
- Step 2 Then mix the egg yolk with the cream and Parmesan and add to the pan. Pour in a ladle of pasta water and stir in the processed cheese. Add the tortellini to the pan and bring everything to a boil briefly. Season with salt, pepper and nutmeg
-
Step 3
Serve the tortellini and sprinkle with Parmesan cheese if desired.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tortellini alla panna erschien zuerst auf kitchensplace.
]]>