Pepperoni Cheese Tortellini

I had a hard time deciding what to post for this week's Ultimate Recipe Swap over at Life as Mom. The theme is "Quick Fix Meals", a great idea during this festivity-filled month. However, sometimes my idea of what is quick to fix doesn't necessarily meet others' expectations.

For example, last night I made baked taquitos. And, I really thought that I would share that recipe today. We love it. But, it involves using leftover roast (not so quick if you don't have some of that stashed in the freezer) and rolling each taquito (probably doesn't qualify as speedy prep work).

So, I'm sitting here trying to think of something I make that is truly quick to fix. This easy skillet pasta dish came to mind, just a few simple ingredients and the result is a warm, satisfying meal, especially delicious if you add some garlic bread and a salad.

Pepperoni Cheese Tortellini (from Quick Cooking, years ago)

1 package (20 oz apprx.) frozen cheese tortellini
1 package (3-1/2 ounces) sliced pepperoni, diced
1 small onion, cut into wedges
1 tablespoon butter
1 can (8 ounces) tomato sauce
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 cup sour cream

Directions
Cook tortellini according to package directions. Meanwhile, in a large saucepan, saute pepperoni and onion in butter until onion is tender. Stir in tomato sauce, Parmesan cheese, garlic powder, basil, oregano and cayenne; heat through. Remove from the heat; stir in sour cream. Drain ravioli; toss with cream sauce. Yield: 4 servings

**The original recipe called for mushrooms (add with the pepperoni and onion). It also called for ravioli instead of tortellini. Feel free to substitute if you prefer.