I don’t make it from scratch, just bought fresh rainbow tortellini. We enjoyed this with grilled eggplants, but I myself also had grilled eggplants with pita bread, hummus and Indonesian hot sauce after having some of the tortellini :).
1 package (350 g) fresh cheese filled rainbow (three-colour) tortellini
1 package alfredo sauce ready to use
2 cloves garlic, minced
1. In a large pot, bring 2.5 L of lightly salty water to a boil. Add the tortellini and cook until just tender, about 7 to 8 minutes depending on the brand.
2. Meanwhile, saute garlic with oilive oil. Add alfredo sauce, gently simmer and stir just until hot.
3. When the tortellini is cooked, drain it, reserving 1/4 cup of its cooking liquid. Add the tortellini, the reserved cooking liquid, gently toss to combine. Sprinkle with crushed chili. Serve immediately.