This is one of those quick week night meals that tastes like you’ve put a bit more effort into it than you really did. If you’re crunched for time and want a hearty, quality meal, then keep this one on file. All you need are some basic staple ingredients in your freezer/pantry and you can make this in no time.
Tuscan Pasta with Tomato-Basil Cream Sauce
1 (20 oz) pkg refrigerated or frozen *cheese ravioli
1 (15 oz) jar sun-dried tomato alfredo sauce
2 T white wine
1 can diced tomatoes, drained
2 tsp basil**
Empty the sauce into a saucepan and use the wine to collect the rest of the sauce in the jar by covering the top and shaking.
Add in the drained tomatoes (or 2 fresh ones, diced) and the basil. **If you have fresh it’ll be about 1/2 cup. Also if you don’t like basil as much as I do and are using dried, you may want to start of with less than 2 tsp, but really, who doesn’t love basil??
Allow all of this to simmer for a bit, about 20 minutes. Stir occasionally.
Cook your pasta according to directions. *I bet mushroom ravioli would be divine in this! 🙂
Drain the ravioli from the pasta water and fold the tuscan sauce into the pasta. Plate it up and sprinkle some Parmesan cheese and extra basil on top.
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