Tuscan Pasta with Tomato-Basil Cream Sauce

I had been eyeing this recipe for awhile now, and I don't know what in the world I was waiting on. It was so good and SO easy. It definitely gives you that just-as-good-as-a-restaurant taste but without the cost. If you're in the mood for some good Italian? Give this a try.

Tuscan Pasta with Tomato-Basil Cream Sauce

(Original recipe by Marguerite Cleveland, Fort Leavenworth, Kansas, Southern Living
JULY 2007)

via

Ingredients

• 1 (20-oz.) package refrigerated four-cheese ravioli*
• 1 (16-oz.) jar sun-dried tomato Alfredo sauce
• 2 tablespoons white wine (I skipped this, since I didn't have any. Still tasted amazing)
• 2 medium-size fresh tomatoes, chopped**
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese
• Garnish: fresh basil strips

Directions

Prepare pasta according to package directions.
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 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.


*1 (13-oz.) package three-cheese tortellini may be substituted.
**1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted.