Tuscan Pasta with Tomato-Basil Cream

Recipe From: Southern Living Magazine
Adapted By: Tammy Ammon
Serves: 4

• 20 ounces four-cheese ravioli
• 16 ounces sun-dried tomato Alfredo sauce
• 2 tbsps. white wine
• 2 Roma tomatoes, chopped
• 1/2 cup fresh basil, chopped
• shredded Parmesan or mozzarella cheese

1. Prepare pasta according to package directions.
2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and basil. Cook over medium-low heat, 5 minutes or until thoroughly heated.
3. Toss sauce with pasta, and sprinkle with Parmesan or mozzarella cheese. Garnish with extra basil.

NOTES:
− If you don’t have white wine, you can use white cooking wine.
− If you don’t have fresh tomatoes and basil on hand, you can simply add a small can of diced tomatoes with Italian seasonings. Drain the tomatoes, and then add to the sauce and heat thoroughly. This is also great if you do not want to use wine. I call this version Elizabeth’s Tortellini for a sweet friend of mine.