Tuscan Pasta with Tomato-Basil Cream Sauce (original found here)
1 (20-oz.) package refrigerated four-cheese ravioli* (I used spaghetti or fettucine noodles also)
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white wine (optional; I put milk in instead)
2 medium-size fresh tomatoes
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips
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 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.
Note: For testing purposes only, we used Buitoni Four Cheese Ravioli and Classico Sun-dried Tomato Alfredo Pasta Sauce.
My Star Rating: 4.5
** I LOVED this the first time but it was simply just delicious the second...still would make it repeatedly though; my in-laws and husband also raved about it. Major plus...it is so easy to prepare.