Lucianna’s Pasta

• P&S Cheese Tortellini
• 2 Cups Firmly Packed Fresh Basil Leaves
• 1 Jar (8.5 oz.) Sun-Dried Tomatoes Chopped in Oil
• 4 Large Cloves Garlic
• 1 1/2 Lb. Italian Mild Sausage, Out of Casing
• 1 Qt. Half & Half Cream
• 2 Cups P&S Grated Pecorino Romano Cheese
• 1 Cup Pignolia Nuts

In a blender, chop garlic, basil and sun-dried tomatoes. Put aside. In a wide pot combine sausage and one cup water and cook until sausage is cooked and separated. Add blended tomatoes, garlic and basil and cook until it is mixed together. Slowly add cream. When all is warm, add cheese and stir until it too is blended. Add Pignolia nuts. Cook Tortellini and pour sauce over and mix into pasta. Garnish with fresh basil.