Ingredients

The following ingredients have 4 Servings
  • 12- ounces cheese tortellini (see notes)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium sweet onion (quartered and thinly sliced)
  • 2 cloves garlic (very finely chopped)
  • 2 tablespoons water
  • 2 cups diced tomatoes (undrained)
  • 1/4 cup half-and-half
  • 1 to 2 tablespoons fresh rosemary (chopped (see notes))
  • Salt and freshly ground pepper to taste

Instruction

  • Bring a pot of salted water to a boil for the tortellini.
  • Heat the butter and olive oil in a large pan over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and continue cooking until fragrant, 1 minute longer.
  • Reduce the heat to medium-low and add the water. Cover and continue cooking, stirring occasionally, until the onions are lightly caramelized, about 5 minutes longer. If necessary, add a little more water to keep the onions from browning.
  • Raise the heat to medium, add the tomatoes and 1 tablespoon of the rosemary. Allow to heat through, then season to taste with salt and pepper. Taste and add more rosemary if desired. Continue cooking, stirring occasionally, for about 5 minutes. Stir in the half-and-half and keep warm.
  • Cook the tortellini according to the package directions. Drain and divide among 4 shallow bowls. Top with the sauce and add a bit of freshly ground black pepper and a short sprig of fresh rosemary for garnish if desired.