Spicy Artichoke Sauce with Tortellini
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 4 cloves garlic finely chopped/minced
- 1/4 cup basil dried, plus a handful of fresh basil, chopped (if you have it)
- 1/2 tablespoon oregano dried, plus a handful of fresh oregano, chopped (if you have it)
- 1/2 cup Italian parsley fresh, chopped
- 1/8 - 1/4 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
- 1/4 cup Romano cheese grated
- 2 pounds of cheese tortellini or other short pasta
Instructions
- 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.
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.
* Sauce can be frozen once it cools.
* If you can find artichoke tortellini, substitute it for the cheese tortellini.
