Michelangleo Sauce

This creamy sauce is easy to do and delicious served over Tortellini (prosciutto filled). The sauce can also be paired with Penne, Fusilli, Fettucine or Ravioli.

Totellini Michelangelo

2Tbsp olive oil
1 carrot diced into small pieces
1 celery diced into small pieces
1 onion diced
2 cherry tomatoes
1/2 cup white wine or Marsala (dry)
*2 tbsp flour
*2 cup heavy cream or Milk. (Using 1/4 cup of cream first, then adding 1 3/4 cup cream after)
1/4 tsp salt
1/2 tsp sage
Topping and Presentation
Slices of prosciutto cut into thin small strips and placed on top of each serving of pasta.
Parmesan cheese to top off pasta.

Sofritto. Onion, Carrot, Celery, Olive Oil

Over medium heat using a frying pan add; oil carrots, celery, onion and pancetta or bacon cubes.
Allow to simmer for 5 minutes.
Add diced cherry tomatoes.
Allow to soften in pan with other cooked veggie trio about 3 minutes.
Add wine. Cover and allow to simmer for 3 minutes.
In a bowl add flour. Then slowly add 1/4 cup cream or Milk. It will be thick, resembling cake mix.
Whisk together with fork.

Slowly add milk to flour to make cream base. Then add rest of milk stirring constantly

Slowly add rest of cream continue whisking so that flour does not clump.
Add cream mixture to frying pan.
Add salt and sage allow to simmer about 5 minutes.

*flour and heavy cream can be substituted with Panna if available. Add 3/4 cup water and slowly stir in until consistency is creamy.

Use over preferred cooked pasta and top off with thinly cut strips of prosciutto and parmesan cheese.