Saute:
4 cloves garlic - chopped fine
1 1/2 t. basil
1 T. oil
28 oz. Italian stewed tomatoes
Add & heat thru:
1 c. sour cream
1/4 t. cayenne
1 can evaporated milk
Add & heat thru:
4 oz. wedge parmesan - grated
Pour over cooked cheese tortellini
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