My favorite Tortelini Recipe

I posted this recipe on Quilting Arts blog for a chance to win a book on quilting (I'm a desperate freak, what can I say?). Then, I thought: why not share it with you my friends, especially the ones that are far away whom I never got the chance to invite for a meal.

Flexible Tortelini Rosa (1 to 3 portions depending if you are a pig or not!)

I call it flexible because you can go with the basic recipe for years and be satisfied. But you can be more adventurous and work around the food available in your fridge and also according to your mood (Hey, I don't feel like italian sausage should be part of the recipe everytime!).

If you have kids who don't like pasta, they will love the basic recipe. It's a winner every time.
And it's fast. The sauce is ready when the pasta is done (10 minutes max).

Sorry, I have been doing this recipe for so long I can't remember the quantities. I just play it by ears.

The basic ingredients for the recipe are:
Tortelinis, of course (my favourite are cheese tortelinis)
Stewed tomatoes (canned) or 3 fresh tomatoes (the texture will be different but it will taste just as good)
Onions
Garlic (you decide how much!!!)
Cream cheese - I used to put 125 ml but I am more reasonable. I now use 3 tablespoons.
Salt and pepper

I also add these ingredients whenever they are available in the fridge
Red pepper bells
Sweet italian sausages (or hot if you like it)
Mushrooms
2 or 3 dried tomatoes
1 fresh tomatoe (if I used canned tomatoes above)
5 or 6 black olives per person

Cook the pasta according to recipe. If you don't have tortelinis, feel free to use any other small cut pasta (macaroni, fusili, bowties, etc.)

If you are adding sausages, I suggest you boil them for 10 minutes and cut them in 1 inch pieces before adding them to the recipe. This way, it won't take forever to cook the sauce.

In a pan, poor olive oil and a bit of butter and sauté the onions and garlic for a minute.

Add sausages and sauté for 4-5 minutes.

Add all veggies you want at this point.

When the veggies are well cooked but still crunchy, add the canned tomatoes enough to cover the veggies, lower the temperature and let simmer until the sausage is cooked (5 minutes approx).

Add the cream cheese and stir until melted. (If you are adventurous, try half cream cheese and half creamy goat cheese - with black olives, it it so die for!)

Add salt and pepper. I sometimes add French herbs or any seasonning I'm in the mood for at that time.

Your pasta should be ready by now. After you have strained them, add them to the sauce.

Serve hot topped with fresh grates Parmesan cheese.

Enjoy in this cold weather!