Tortellini with Italian Red Sauce

I haven't made Italian food for a while. I have been trying some new recipes and since spaghetti is an old stand by, it hasn't made an appearance lately.

I had some tortellini begging to be used.  I couldn't ignore them, they were right there in the front of the freezer, falling out every time I opened the door.  So, when the little sucker made a mad dash for the kitchen floor today, I knew what I had to do. I cooked them up and served them with Italian red sauce (homemade spaghetti sauce).  I added shredded chicken to my sauce which is not in the recipe below, it is my addition. This dish hit the spot, it was Fantastic !!

Tortellini with Italian Red Sauce?

INGREDIENTS

2 tablespoons olive oil

1 small onion, diced

1 small carrot, shredded

4 large cloves garlic, minced

2 cans (14.5 ounces each) whole tomatoes crushed with fingers, with juices

1/4 cup dry red wine

1 tablespoon dried basil

1/2 teaspoon dried thyme

Salt and pepper to taste

1 pound fresh or frozen cheese tortellini

Freshly grated Parmesan or Romano cheese

INGREDIENTS

Heat a medium saut� pan over medium-high heat. Add olive oil, then the onions and carrots; saut� until softened, about 5 minutes. Add garlic and saut� for an additional minute. Add tomatoes, wine, basil, thyme, salt and pepper. Cover and cook over medium-low heat until tomatoes have broken down and liquid has reduced, about 20 minutes. Remove lid and continue to cook until desired thickness, but not too thick. Taste for seasoning.

Meanwhile, cook tortellini according to package directions for al dente. Drain; add to sauce and cook for about 1 minute, stirring to combine. Serve immediately, passing the grated cheese separately