Don’t get your hopes up, this is not a tortellini recipe, heck I wouldn’t even know where to start, but if you bought them already (like I did), I have an amazingly simple and delicious sauce that works like a charm.
I have to admit, I am not a pasta aficionado, though I have been known to do a little cooking and also consume decent quantities every now and then, not too often though. Tortellini is one of the few things that I really like but I never tried to make them from scratch and as far as I can figure, there is no point in doing it either. I found at our local grocery store amazing tortellini with chicken and cheese and though chicken was a disappointment, cheese variety was awesome, which is why I am sharing my sauce today. OK to be completely honest, I didn’t have any tortellini sauce in my pantry and I was too lazy to go buy one so I made it and I really, really liked it. Actually it was so good, I decided to use it in one of my pizza recipes so, if you want to try another great recipe, check my Pizza Puttanesca.
This sauce doesn’t have any meat in it and it was funny because wife kept bugging me to add some ground beef to it but I held my ground and what a good idea it was. Besides the fact that it is very refreshing, I was able to use the leftovers on my pizza and it worked great as a base pizza sauce. But you have to be your own judge so here’s the recipe:
- ¼ cup olive oil
- 1 large sweet white onion, chopped small
- 4 garlic cloves, thinly sliced
- 1 tbsp oregano
- 1 tablespoon dried thyme
- ½ carrot, finely shredded
- 2 cans 28 oz each (800ml) crushed tomatoes
- salt and pepper to taste
- Using a 3 qt (3L) saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown.
- Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft but not fully cooked.
- Add the crushed tomatoes and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until becomes quite thick.
- Season with salt and serve over tortellini.