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This recipe provides 6-8 servings using a sauce very close to the tortellini one. However, using a box of noodles is not only cheaper but also allows for more servings.

  • 1 package of Campanelle
  • 1/8 cup fresh parsley, chopped for topping
  • 1/8 cup parmesan cheese, Freshly-grated for topping
  • 1/4 cup olive oil
  • 2 large garlic cloves, minced
  • 1 32 oz can crushed tomatoes
  • 2-4 roma tomatoes diced
  • 1 vegetable bouillon cubes, mashed
  • 4 teaspoons dried basil
  • 2 teaspoons chopped fresh parsley
  • 1/4 teaspoon fresh ground black pepper
  • 2 cups heavy cream
  • 4 tablespoons parmesan cheese, freshly-grated


    1. Boil water for pasta.
    2. Saute the garlic in olive oil until just white.
    3. Blend bouillon with basil, parsley and pepper into the diced tomatoes.
    4. Add the diced tomato blend and the can of crushed tomatoes to the garlic and bring just to a simmer.
    5. Add noodles to water and cook according to package directions.
    6. When sauce is hot, add the cream to a small sauce pan used for garlic and bring to a slow boil.
    7. Mix in to the hot tomato sauce and add cheese.
    8. Stir well and blend the noodles into the pan of tomato basil cream sauce.
    9. Serve, topped with parsley and cheese.