Tortellini With Chili-Tomato Sauce - cooking recipe

Ingredients

2 (9 ounce) packages fresh tortellini (meat-filled)
2 tablespoons pine nuts
1 tablespoon olive oil
2 tablespoons chopped jalapeno peppers
1 teaspoon minced garlic
1 (16 ounce) can diced tomatoes, undrained
1/2 cup heavy cream
1/2 cup sliced black olives

Preparation

In a large pot of boiling water, cook tortellini according to package directions. Drain and rinse with warm water, then transfer to a serving bowl and keep warm.
Put pine nuts in a medium saucepan and shake gently over medium heat until lightly browned. Transfer to a small bowl.
Heat oil in the same saucepan over medium-high heat. Add jalapenos and garlic and saute, stirring often, 2 minutes.
Add tomatoes and their liquid. Bring to a full boil, then reduce heat and boil gently for about 5 minutes.
Boil heavy cream in a small saucepan for about 3 minute, or until reduced by half. Stir into the tomato sauce.
Pour sauce over tortellini; sprinkle with pine nuts and olives.