Tortellini in Creamy Rosé Sauce

I really loved the flavor of this pasta sauce. It was very flavorful and smooth. The best part of it, though, was that I left to pick Jayna up from play practice and when I came home, Jayson was home and finishing dinner! I had to document it with a photo.

Tortellini in Creamy Rosé Sauce

Here's what you need to make it:

• 1 Tbs olive oil
• 1 onion, chopped
• 3 cups chicken broth
• 2 cups spaghetti sauce
• 1 pkg (20 oz) refrigerated tortellini
• 1 (10 oz) pkg Philadelphia Cooking Creme (I used Italian Cheese and Herb - see photo)
• 4  cups fresh spinach
• 1/2 cup grated Parmesan cheese 

 Heat oil in large saucepan on medium heat. Add onion and cook for 5 minutes. Stir in broth and spaghetti sauce. Bring to a boil.
Add pasta; stir. Cover; cook on medium heat for 5 minutes. Stir occasionally  Add cooking creme. Cook and stir 3 more minutes. Cover; cook 5 minutes or until pasta is tender, stirring occasionally.
Stir in Spinach; cook covered 1 minute, or until wilted. Remove from heat, top with Parmesan.

Enjoy with a large slice of French Bread! Yum!

This sauce reminded me of another sauce that I love. Here's that recipe, too!

Farfalle with Sausage, Tomatoes and Cream

• 
  
• 2 tablespoons olive oil
• 1 pound sausage
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 28-ounce can crushed tomatoes with added puree
• 1/2 cup whipping cream

• 1 pound farfalle (bow-tie pasta)
• 1/2 cup (packed) chopped fresh basil
• Freshly grated Pecorino Romano cheese

Heat oil in heavy large skillet over medium-high heat. Add sausage. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.