Tortiglioni all'Aurora

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 can/n tomatoes, peeled
• 2 cloves garlic
• 1 tsp vegetable broth, granulated
• Pinch(s) of sugar
• salt and pepper
• 1 tsp paprika powder
• some tomato paste
• ½ cup whipped cream
• 1 jar basil pesto, 190 g
• oregano
• olive oil
• 500 g tortiglioni with ricotta and spinach filling
• Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Simple and flavorful. Also suitable for vegetarians.

Peel the onion and garlic and chop finely. Heat a little olive oil in a large pan and fry both until translucent. Add the tomato paste and fry briefly. Deglaze with the tomatoes and their juices. Break up the whole tomatoes with a wooden spoon, leaving small pieces. Add pepper, salt, paprika, oregano, and the vegetable stock. Season with sugar until the sauce loses its slightly sour taste. Simmer for 20 minutes, stirring occasionally. Then put the water on the boil for the pasta and cook the tortellini according to the package instructions. It is important to simmer the sauce uncovered so that it reduces to a creamy consistency. Stir in the pesto and cream and simmer gently for another five minutes. Season again. Serve the tortellini with the sauce and Parmesan.