This recipe keeps being requested and so I thought I'd better post it here so, as my children spread their wings, they will always be able to find it. :)
2 tablespoons finely chopped onion
1 (9-ounce) package fresh cheese-filled tortellini
3 cloves garlic, unpeeled
1/2 cup whipping cream
1/2 cup canned diluted chicken broth
1/2 cup freshly grated Parmesan cheese, divided
1/4 cup plus 2 tablespoons minced fresh parsley, divided
1 1/2 tablespoons minced fresh basil
1 (2-ounce) jar diced pimiento, drained
l/8 teaspoon pepper
2 tablespoons fine, dry breadcrumbs
11/2 tablespoons butter or margarine
Sliced cherry tomatoes (optional)
Fresh basil sprigs (optional)
Remove and discard casing from
sausage. (I usually use the mild Italian sausage that is not in a "casing.") Cook sausage and onion in a small skillet over medium heat until
browned, stirring to crumble meat. Drain
well; set aside.
Cook tortellini according to package
directions, adding unpeeled cloves of garlic to water. Drain well, reserving garlic. Set tortellini aside; peel and crush garlic. Combine garlic and whipping cream in a medium
bowl; beat with a wire whisk until blended.
Add reserved sausage mixture, tortellini, chicken broth, 1/4 cup plus 2
tablespoons Parmesan cheese, 1/4 cup minced parsley, basil, pimiento, and
pepper; stir gently to combine.
Place tortellini mixture in a
1-quart baking dish. Combine breadcrumbs
and remaining 2 tablespoons minced parsley; stir well. Sprinkle breadcrumb mixture over tortellini;
dot with butter. Bake at 325 degrees for
40 minutes. Sprinkle remaining 2
tablespoons Parmesan cheese over breadcrumbs; bake an additional 5 minutes or
until lightly browned. If desired,
garnish with cherry tomato slices and fresh basil sprigs. Yield: 4 servings.