Recipe for Tortellini in Tomato Cream with a green salad, served with the Jug. Another Shelter in Place meal

¼ cup Tomato sauce + ¼ cup chicken broth
¼ cup of Heavy Whipping Cream (use it at the end)
Finely chopped parsley (toss in with the cream)
Salt and Pepper
Parmigiano cheese (a little is good, a lot wouldn’t be very Italian)

If you raided the grocery store for some pre-made sauce, now’s the time to use it. If you made your sauce from scratch like I did, then you already know how to make tomato sauce/gravy and you don’t need me to tell you the recipe

Heat up your tomato sauce in a sauté pan. You can use fresh tortellini or a frozen one (lots of people are right now). Boil your pasta until al dente (drain water) and toss the pasta in the sauté pan with the Heavy Cream and parsley. Toss all the pasta through the sauce and allow to thicken for about a minute or so. You should notice the sauce get thick, so cook it until it does. If you like more sauce, add more tomato or cream sauce, that’s fine, especially if you’re eating some bread with this dish. Don’t add the extra sauce at the end, at it at the beginning or you’ll overcook your pasta

I chose the Jug on this one because this is an easy-going meal that I had complete in about 12 minutes. I’m not fussing with a cork and just want a good glass of Sonoma County’s finest Jug

Green Salad
Handful of Mixed Greens
Sliced tomato
Tablespoon of Parmigiano cheese
Fresh ground Black Pepper
Drizzle of Balsamic Vinegar
Drizzle of Olive oil

Seriously, if you don’t know how to make a green salad, you’ve got problems