Dueling Sauce Tortellini

Partial ingredients, originally uploaded by *April*.

Ingredients:
Package of fresh tortellini
1 medium white onion
1 tbsp. chopped garlic
olive oil
1 16 oz. can diced tomatoes
1 tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp. dried rosemary
1 can tomato sauce
1 cup red wine
1 roasted red pepper
Freshly cracked black pepper
1 cup cheese
1 egg
1 cup milk
1 tsp white flour
2 tbsp. butter
Fresh basil

Sauce #1:

Dice 1/2 medium white onion. Saute with 1 tbsp (roughly, I don't measure when I cook) chopped garlic in olive oil until onion is tender and translucent. Add 1 can diced tomatoes (I usually use fresh, but they were a bit iffy looking at the store last night). Saute until tomatoes start to lose their shape a bit, add 1tsp. red pepper flakes, 1 tsp. garlic powder, onion powder, and 1 tbsp. rosemary. Add 1 standard size can of tomato sauce (not the little ones) and pour in a cup or so of red wine. Liberally add freshly cracked black pepper. Simmer until consistency is thick.

Sauce # 2 - Melt 2 tbsp. butter in a saucepan, add 1/4 chopped white onion. Stir until the onion is translucent. Add flour and make a roux. Quickly stir in cheese (I typically use a romano blend, but you can use literally any kind. This time I improvised with some cream cheese, Havarti and provolone) and milk. Stir constantly until cheese is melted and mixture thickens. Finely chop red pepper and add to sauce, or use an immersion blender for smoother results.

Cook tortellini according to package directions. Separate into servings and top each with a ladle of red sauce on one side and the roasted pepper cheese sauce on the other.

Top with julienned basil.