This post is sponsored by Bertolli. All comments and opinions are my own.
I am all about planning and organizing. Having a routine helps me keep my sanity most weeks. But, a routine can quickly turn into a rut. So when it comes to creating a menu each week, I try to include family favorites plus a few new things just to keep things interesting.
So when I spotted those “new” tags on the jars of Bertolli d’Italia sauces, I knew I had to try them.
These delicious new sauces are crafted using only fresh, quality ingredients making them perfect for all your favorite meals and recipes. What makes them extra special is that Bertolli d’Italia Sauces are actually cooked in Italy in the Tuscan tradition before being jarred and sent over to the US. Both varieties of the Tuscan-style white sauces starts with rich dairy cream and include key ingredients like aged parmesan, olive oil, and garlic for a little taste of Italy in every jar.
Back to school season means that I need meals that are quick and easy but still tasty. A big bowl of Tortellini Alfredo is the perfect meal for a busy weeknight. With a bag of tortellini and a jar of the new Bertolli d’Italia Alfredo sauce, I can have a delicious meal on the table in under 15 minutes from start to finish.
That rich and creamy sauce hugs that pasta so you get the perfect flavor in every single bite. I added peas in the recipe that I am sharing today. But, feel free to get creative and check your freezer/pantry and substitute with your favorite veggie. Broccoli, zucchini or even asparagus would be an excellent addition to this recipe.
Pair with a simple salad and some fresh bread and dinner is easy AND delicious!
- 24 oz bag of frozen/refrigerated tortellini
- 1 cup frozen green peas
- 1 jar Bertolli d’Italia Alfredo Sauce
- 4 slices of bacon, cooked crisp and crumbled
- ¼ cup parmesan, shredded
- parsley for garnish
- Cook the pasta accordingly to package instructions, drain.
- While the pasta cooks, add the jar of Bertolli d’Italia Alfredo Sauce to a medium saucepan with the green peas and simmer over low until the peas are heated through.
- Toss the cooked pasta with the sauce and mix in the crumbled bacon.
- Sprinkle with the parmesan and garnish with fresh chopped parsley.
- Serve and enjoy.
When you are choosing the sauce for this recipe, either of the new Bertolli d’Italia sauces will work. I say grab a couple of both to have handy for your favorite meals.
Looking for a classic Italian white sauce? Try the d’Italia Alfredo Sauce for authentic old country flavor. It’s made from fresh cream and butter with aged Italian cheeses like Parmigiano Reggiano and pecorino Romano for a rich, creamy taste.
If you prefer things a little cheesier, you have to check out their Four Cheese Alfredo Sauce. Besides Parmigiano Reggiano and Pecorino Romano, it adds Fontal and Gorgonzola for a truly indulgent experience.
Give my recipe a try and come back and let me know what you think!