Summary

Ingredients

• 750 g tortelloni (cheese tortelloni), fresh from the coolin shelf
• 500 g tomatoes, passed
• 100 ml cream
• 150 g cherry tomato (s)
• 1 medium onion (s)
• 1 clove garlic
• 1 bell pepper (s)
• some stalks basil
• Salt and pepper, freshly ground
• Chilli flakes, freshly ground
• some olive oil for frying

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Instructions

1. Cook the cheese tortelloni according to the instructions on the packet. Then strain.
2. Peel the onion and garlic. Dice the onion and chop the garlic.
3. Heat the oil in a large pan. Fry the onion and garlic in it until translucent. Core and dice the bell pepper. Then add the diced paprika to the onions and fry them briefly. Deglaze with the tomato puree, add the cream and simmer a little. Add the cherry tomatoes and season with salt, pepper and chilli to taste. Add the drained tortelloni to the sauce, stir and heat a little more.
4. Before serving, rinse the basil leaves, shake dry, pluck from the stem and cut into fine strips. Mix with the tortelloni.