Quick Tortellini After a Long Drive

Quick Tortellini  After a Long Drive

It is no secret that I go to Michigan’s Upper Peninsula any chance I can. Since my son lives up there now, I have made some trips up there on the weekends, returning Sunday night. It makes for a lot of driving for one weekend. The dogs always accompany me on these trips. Squeeky lays out comfortably in the back of my Escape on a large blanket. Camper will start out there, but soon climbs over to ride on my lap. He kind of insists on riding there.

I always enjoy the UP, even on rushed weekends like this. My son and I will usually stop an one of our favorite pasty shops for a nice lunch on Sunday before I make the return trip home. 

The drive home is usually pleasant, but I am fairly tired when I arrived home. Tired and hungry. Darn! Often, I'll just make a quick tortellini like this for dinner. There is something satisfying about tortellini after a long drive.

Olive oil

1 tsp. red pepper flakes

1 large clove of garlic, smashed and minced

1 28 oz. can of stewed tomatoes

Tabasco

1/2 cup shredded parmesan

1 lb. frozen cheese tortellini

Fresh ground white pepper

Preparation

Put water on to boil for the tortellini. Heat a large skillet and add enough olive oil to coat the bottom. Add the garlic and red pepper flakes and swirl the skillet until the garlic becomes fragrant. 

Add the stewed tomatoes and using a knife and fork, break them up. Bring to boil and reduce the heat so it simmers. Let it simmer for ten minutes, uncovered to allow the sauce to reduce a little. Hit it with several shakes of Tabasco and stir. Taste and adjust for salt and pepper if needed.

Add the frozen tortellini to the boiling water and cook for three or four minutes until they rise to the top. Drain and toss with the sauce and the parmesan cheese. Give it several grindings of the white pepper.

Serving

I recommend taking a big second helping.
Tortellini is good for you!

Serve this along side of a crisp salad with a Greek vinaigrette. Sprinkle a little more shredded parmesan on both. Now add some sautéed broccoli and fresh bread. Open a bottle of California Zinfandel and dinner is ready. After a long day of driving, this really hits the spot.