Pasta perfection in a few simple steps - Metro US

Pasta perfection in a few simple steps

Using salsa as a base for sauces adds tons of flavour without a lot of effort. Look for fresh tortellini or small ravioli and choose your favourite filling of meat or cheese.


  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried oregano
  • 1 1/2 cups (375 mL) chunky medium salsa
  • 1/2 cup (125 mL) ricotta cheese
  • 3 tbsp (45 mL) chopped fresh parsley
  • Pinch pepper
  • 1 pkg (350 g) fresh cheese or meat tortellini pasta
  • 1/2 cup (125 mL) shredded mozzarella cheese (optional)


  1. In nonstick skillet, heat oil over medium heat and cook onion, garlic and oregano for 5 minutes or until softened. Add salsa and bring to a simmer and cook, stirring, for 3 minutes.
  2. Stir in ricotta, 2 tbsp (25 mL) of the parsley and pepper.
  3. Meanwhile, in large pot of boiling salted water, cook tortellini for about 8 minutes or until they are tender but firm (al dente).
  4. Drain and add to sauce and toss to coat. Serve immediately or alternatively scrape into shallow casserole and sprinkle with cheese. Broil for 2 minutes or until cheese is melted and golden. Sprinkle with remaining parsley.

Emily Richards is a professional home economist, cookbook author and TV celebrity chef. For more, visit emilyrichardscooks.ca.

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