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tortellini palermitana

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a modern version of a recipe that Hollywood actor Vincent Price first introduced in the 1960s. Mr. Price was an accomplished chef who enjoyed hosting dinner parties to showcase his recipes and his culinary skills, and this was one of his favorites. The recipe has undergone many changes since he made it popular. For example, his recipe calls for peeling and chopping 4 large tomatoes which makes a light and tasty sauce. But for easier preparation, canned fire-roasted tomatoes are now used which adds an earthy and robust tone to the dish that seems to get missed when using fresh tomatoes.

►
(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For tortellini palermitana

  • 5 Tbsp
    unsalted butter, divided
  • 2 clove
    fresh garlic, minced
  • 1 md
    onion, chopped
  • 1 can
    diced fire-roasted tomatoes (15 oz)
  • 1 can
    petite diced tomatoes with garlic (15-oz)
  • 1 Tbsp
    tomato paste
  • 1/2 c
    beef broth
  • 1/2 - 1 tsp
    dried basil leaves
  • 1/2 - 1 tsp
    dried thyme leaves
  • 1 sm
    bay leaf
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1 pkg
    sliced button mushrooms, minced or finely chopped (4 oz)
  • 1 pkg
    frozen cheese-stuffed tortellini (20 oz)
  • 1/4 c
    fresh Parmesan cheese, grated and divided

How To Make tortellini palermitana

  • 1
    Preheat the oven to 450°. Spray bottom and sides of 8x12-inch (or 9x13-inch) baking dish; set baking dish aside.
  • 2
    In a large saucepan, heat 2 Tbsp butter. Add the garlic and onions and cook over moderate heat for 5 minutes, or until the onions are transparent. Add both cans of diced tomatoes, tomato paste, beef broth, basil, thyme, bay leaf, salt, and pepper. Stir to mix well, bring to a boil, and simmer for 15 minutes, stirring occasionally. Then stir in the mushrooms.
  • 3
    Cook the tortellini in boiling, salted water according to the package directions. Drain in colander.
  • 4
    While the tortellini are cooking, heat 2 Tbsp butter in the same saucepan used to boil the tortellini. Add the drained tortellini to the pan, and cook over moderate heat, stirring frequently, for 3 minutes or until all are coated in butter.
  • 5
    Transfer buttered tortellini to the baking dish. Pour the tomato sauce over the tortellini. Add 2 tablespoons of the Parmesan cheese and stir gently until well mixed. Top with 1 Tbsp butter, cut into small pieces, then evenly sprinkle remaining cheese on top.
  • 6
    Bake in oven, uncovered, for 10 minutes. Serve very hot.
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