Spicy Artichoke Sauce with Tortellini
Author: Nicole
Ingredients
  • 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
Instructions
  1. Heat olive oil over medium heat in a large sauce pan.
  2. Add onion, garlic, basil, oregano, parsley, and red pepper flakes and cook for about 5 minutes until onion is soft.
  3. Add tomatoes, salt and pepper and simmer uncovered about 45 minutes.
  4. Add artichoke marinade only; simmer 30 minutes.
  5. Stir in artichokes (marinated and plain) and simmer about 20 minutes.
  6. Add Romano cheese and season to taste.
  7. Cook pasta according to directions.
  8. Serve hot or cold over tortellini or short pasta.
Notes
* 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/