Tomato Basil Cream Sauce
1/4 c. olive oil
2 garlic cloves, minced
2 cups crushed tomatoes
1 mashed chicken bouillon cube (or 1 tsp. bouillon granules)
4 tsp. basil
2 tsp. fresh parsley
1/4 tsp. pepper
2 c. heavy cream
1/4 c. parmesan cheese

In saucepan, combine all ingredients except cream and cheese. Simmer for a few minutes, then add cream and cheese, stirring until cheese melts. Serve over cheese tortellini, and garnish with more parmesan cheese and fresh parsley if desired.

My recipe says this serves 4, but I think it is more like 8 servings worth. Maybe in the restaurant they use more sauce on the pasta than I do!
Tawnja