Tuscan Pasta With Tomato-Basil Cream

Modified from Southern Living

1 (13 oz) three-cheese tortellini

1 (16 oz) jar sun-dried tomato Alfredo sauce [or use roasted garlic Alfredo and add the sun-dried tomatoes yourself]

2 tbsp white wine

2 medium-size fresh tomatoes, chopped [or 1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted]

½ cup chopped fresh basil

1/3 cup grated Parmesan cheese

Garnish: fresh basil strips

Prepare pasta according to package directions

Pour Alfredo sauce into saucepan (medium).  Pour wine into sauce jar; cover tightly, and shake well.  Stir wine mixture into saucepan.  Stir in chopped tomatoes and ½ cup chopped basil and cook over medium-low heat 5 minutes or until thoroughly heated.  Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese.  Garnish, if desired. 

Makes 4-6 servings