1 20-oz pkg refrigerated 4-cheese ravioli (or tortellini)
1 16-oz jar sun-dried tomato Alfredo sauce
2 Tbsp white wine
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
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.
Thumbs up! Okay, this is NOT a pretty picture - I do realize that. I remembered when the stuff was half gone that I was supposed to take a picture!! I did make some changes to the recipe. I absolutely could not find sun-dried tomato Alfredo sauce (they said they used Classico) so instead I substituted Bertolli's vodka sauce. I didn't have any white wine so I needed to substitute that. I wondered about white wine vinegar but thought it might disagree with the sauce?? Anyway, I ended up adding a little vodka to the sauce jar, shaking it, and stirring that mixture in. I'm not really sure what the point of that step in the recipe is, actually. I used canned tomatoes instead of fresh (gasp!) and I did use some dried basil. When I got to my mom's house for lunch, we went straight out to the garden and cut some fresh basil though, so that was delicious. I would definitely recommend this recipe. If I can find the sun-dried Alfredo I would absolutely try that because I'm sure it would be awesome.
I am posting this on Mommin' It Up's Pin for the Wednesdays!