Tortellini with White Wine and Sun Dried Tomato Sauce {vegetarian}

Tortellini with White Wine and Sun Dried Tomato Sauce is comfort food at its best. Hearty cheese tortellini is paired with a savory tomato sauce, homemade from sun dried tomatoes and buttery chardonnay.

Recipe

Ingredients

• 16 oz fresh cheese tortellini look in the refrigerated section of your grocery store
• 8 oz sun dried tomatoes, in oil
• 1 yellow onion, peeled and diced
• 3 garlic cloves, peeled and minced
• 1 cup white wine Chardonnay
• 32 oz crushed tomatoes
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• oilve oil
• salt
• black pepper
• ¼ cup parmesan cheese grated
• 1 tbsp basil, minced fresh or freeze dried

Instructions

• Boil water for pasta. Cook the tortellini according to package instructions. Mine took 6 minutes. Drain and set aside. (Continue cooking the sauce while waiting for the tortellini.) 
• Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook for 5-6 minutes, until softened and golden brown. Add garlic and cook for 1 more minute. 
• Pour in the white wine and bring to a simmer.
• Add the sun dried tomatoes. Mix everything together, and allow to simmer for about 5 minutes, until most of the liquid is absorbed. 
• Mix in the crushed tomatoes, and continue to cook over low heat for 15 minutes. 
• Add the cooked tortellini to the sauce pan, and mix until all the pasta is covered in sauce. 
• Top with freshly grated parmesan cheese and basil (optional). 

Nutrition