Spicy Artichoke Sauce with Tortellini |
Author: Nicole
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, finely chopped/minced
- ¼ cup basil (dried), plus a handful of fresh basil, chopped (if you have it)
- ½ tablespoon oregano (dried), plus a handful of fresh oregano, chopped (if you have it)
- ½ cup Italian parsley (fresh), chopped
- ⅛ - ¼ teaspoon red pepper flakes (to taste)
- 1 large can crushed tomatoes (28 ounces)
- 1 teaspoon salt
- 1 tablespoon black pepper, freshly ground
- 2 jars marinated artichoke hearts, halved or quartered; drained and reserve marinade (about 12 ounces)
- 1 can plain (packed in water) artichoke hearts (8-10 count), drained and chopped
- ¼ cup Romano cheese, grated
- 2 pounds of cheese tortellini or other short pasta
- Heat olive oil over medium heat in a large sauce pan.
- Add onion, garlic, basil, oregano, parsley, and red pepper flakes and cook for about 5 minutes until onion is soft.
- Add tomatoes, salt and pepper and simmer uncovered about 45 minutes.
- Add artichoke marinade only; simmer 30 minutes.
- Stir in artichokes (marinated and plain) and simmer about 20 minutes.
- Add Romano cheese and season to taste.
- Cook pasta according to directions.
- Serve hot or cold over tortellini or short pasta.
* Recipe can easily be doubled or tripled.
* Sauce can be frozen once it cools.
* If you can find artichoke tortellini, substitute it for the cheese tortellini.
Recipe by Riegl Palate at https://www.rieglpalate.com/spicy-artichoke-sauce-with-tortellini/
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