This recipe comes from Chef Patrick who has travelled the world using his culinary arts and learning new skills. There is more about Patrick on his Biography page (click here) and of course a lot more of his adventures on his own website, and I do mean adventures.To visit his website click here.

Chef Patrick had this comment about the recipe:

"Necessity is the mother . . . in this case, I "invented" this dish when I was the Executive Chef at Twentieth Century Fox Studios in Century City and one of my Sous Chefs managed to burn the soup we had laboriously prepared for a VIP luncheon. Of course he scorched the soup about twenty minutes before the soup course was to be served and in a fit of desperation I whipped this together. It was big hit and I've served it ever since. It's so easy I always feel guilty when I am complimented on it".

Ingredients

2 Tbls. Olive Oil
1 mediumOnion, diced
4 Tbls. Fresh Garlic, minced
2 Cans (#303 size can) diced or stewed tomatoes
1 1/2 Quarts Water
2 Tbls. Fresh Basil, minced
1/2 Tsp. Course ground Pepper
2 Tbls. Ham Base (powdered bouillion)
1 Tbls. Fish Sauce
2 small cans Tomato Paste
1/2 - 1 Cup Sherry or Port
1 1/2 Cup Heavy Cream or Half & Half
1 x 9oz. Package Fresh or dry Tortelloni

• Heat Olive Oil in a heavy stock pot and sauté onion and garlic for 5 minutes.

• Add water, stewed or diced tomatoes, tomato paste, basil, pepper, tomato paste fish sauce and sherry or port.

• Bring to a boil and simmer for 15 minutes.

• Add cream or half and half and Tortelloni and cook till tortelloni are just tender.

• Serve immediately and garnish with mini Basil leaf.

Chef Patrick