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Creamy Sundried Tomato Sauce with Cheesy Tortellini

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4


  • 1 shallot peeled and minced 
  • 3 garlic cloves minced 
  • 1 teaspoon dried oregano  
  • Pinch of crushed red pepper  
  • 1/2 cup diced sun dried tomatoes drained from the jar  
  • 1/2 cup chicken broth 
  • 2 tablespoons heavy cream 
  • 1/4 cup grated parmesan cheese 
  • Salt  
  • 1/4 cup hazelnuts chopped 
  • 1 bag of Giovanni Rana Five-Cheese Tortellini 
  • 1 tablespoon minced Italian parsley as garnish 


  • In a saucepan set over medium heat, add the oil. When warm, add the minced shallot and garlic cloves. Cook until softened, about 2 minutes. Add the dried oregano, crushed red pepper, diced sun dried tomatoes and chicken broth. Cook for about 2 to 3 minutes, until the sun dried tomatoes have softened. Pour in the heavy cream and parmesan. Mix until warmed. Give it a taste and adjust the salt to your liking.  
  • Bring a pot of salted water to a boil. Add the tortellini and cook per the package’s instructions, about 3 to 4 minutes. Immediately transfer to the saucepan with the sauce and toss until coated. Add the crushed hazelnuts and divide amongst plates. Top with Italian parsley. Serve immediately 


Serving: 4g