Tortellini with Ham (From: Enclyopedia of Pasta)
- 9 oz. Meat-filled tortellini
- 2 Tb. Olive oil
- ¼ lg. Onion
- 4 oz. Cooked ham, diced
- 2/3 c. crushed Italian plum tomatoes
- ½ c. double cream
- 1 c. freshly grated Parmesan
- salt and pepper
Cook the pasta according to the instructions on the packet
Meanwhile, heat the oil in a large skillet or saucepan, add the onion and cook over low heat, stirring frequently, for about 5 minutes until softened. Add the ham and cook, stirring occasionally, until it darkens
Add the strained crushed tomatoes. Fill the empty carton with water pour into pan. Stir well, then add salt and pepper to taste. Bring to the boil, lower the heat and simmer the sauce for a few minutes, stirring occasionally, until it has reduced slightly. Stir in the cream. Drain the pasta well and add it to the sauce.
Add a handful of Parmesan to the pan. Stir; toss well and taste for seasoning. Serve in warmed bowls with remaining cheese.
**Tips: I used regular store bought crushed tomatoes, and added a can of mushrooms about half way through cooking the ham. We also used cheese filled tortellini but I think I will try the meat next time.