Fresh Tortellini Au Gratin

 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.  :)

1/4 pound mild Italian sausage
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.