Tortellini in Tomato Cream Sauce
A comforting and indulgent dish of tortellini enveloped in a rich, creamy tomato sauce, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 1 pound Tortellini (cheese or meat-filled) Fresh or frozen will work beautifully.
- 2 tablespoons Olive oil Extra virgin gives a lovely finish.
- 3 cloves Garlic, minced Fresh garlic adds depth to the sauce.
- 1 can (28 ounces) Canned crushed tomatoes A rich, quality brand elevates the sauce.
- 1 cup Heavy cream For an indulgent, creamy texture; can swap with half-and-half for a lighter version.
- ½ cup Parmesan cheese, grated Freshly grated cheese makes all the difference.
- 1 handful Basil, chopped Fresh basil provides a bright flavor.
- Salt and pepper To taste for balancing flavors.
Instructions
Cooking
- Begin by bringing a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Once cooked, drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it burn.
- Pour in the crushed tomatoes along with a pinch of salt and pepper. Let it simmer for about 5-7 minutes, stirring occasionally to prevent sticking.
- Reduce the heat to low and slowly stir in the heavy cream until fully combined.
- Gently fold the cooked tortellini into the sauce, adding a bit of reserved pasta water if needed for a silkier texture. Allow everything to simmer together for another two minutes.
- Remove from heat and stir in the Parmesan cheese and fresh basil until melted.
Notes
For seasonal variations, consider adding vegetables such as spinach or zucchini for extra nutrients. You can also add proteins like chicken or shrimp for a heartier dish, or a splash of white wine for a flavor upgrade.