Happy Monday everyone. Sorry its been so quiet here at Unconventional Cakery this past week, things have been crazy busy with starting to plan our friend’s bachelorette party. Also here at my house we’ve been putting in a new bathroom so my house has been torn apart. My living room has become the holding ground for all the supplies Dan needs to finish the project. This weekend we cleaned out our spare room so we could start putting up new walls and floors. Currently it is the last of our rooms to have shag carpet and one of the last to have wood paneling…the best way I can describe my place…its 1970’s chic minus the chic with shag carpet and wood paneling.  We’ve come a long way over the past couple of years and its still a work on progress.

With all this construction in the house making big complicated dinners at night has become a bit of a challenge. Sometimes I find the simpler a meal is the better it is. This was one of those meals.


Tomato Cream Tortellini


1 bag of frozen tortellini

2 tbs olive oil

1 onion, diced

1 clove garlic, minced

1 (14.5 ounce) can Italian-style diced tomatoes, undrained

1 tbs dried basil leaves

3/4 tsp white sugar

1/4 tsp dried oregano

1/4 tsp salt

1/8 tsp ground black pepper

1/2 cup heavy cream

1 tbs butter


1) Cook tortellini as directed

2) In a saucepan, sauté onion and garlic in olive oil over medium heat.  Make sure it doesn’t burn.  Add tomatoes,  basil, sugar, oregano, salt and pepper.  Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates.  Remove from heat; stir in whipping cream and butter.  Reduce heat and simmer 5 more minutes.

3) Combine cooked tortellini and cream tomato sauce and enjoy!