Description
This creamy tortellini with tomatoes recipe combines tender cheese-filled pasta with a luscious tomato-based cream sauce, infused with garlic, onion, and fresh basil. It’s a comforting and flavorful dish perfect for a quick weeknight dinner or a cozy meal any time of the year.
Ingredients
Scale
Pasta
- 1 lb (450g) cheese tortellini
Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pint (2 cups) cherry tomatoes, halved
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, torn
For Serving
- Additional grated Parmesan cheese
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
- Sauté the onion: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
- Add garlic: Add the minced garlic and cook for another 1 minute, until fragrant.
- Cook the tomatoes: Add the halved cherry tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
- Add red pepper flakes (optional): Stir in the red pepper flakes for a hint of spice if using.
- Incorporate heavy cream: Pour in the heavy cream, stirring well to combine with the tomatoes. Allow the mixture to simmer gently for 2-3 minutes, thickening slightly.
- Toss tortellini in sauce: Add the cooked tortellini to the pan, tossing to coat them evenly in the creamy tomato sauce.
- Add Parmesan and season: Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Season with salt and freshly ground black pepper to taste.
- Fold in basil: Remove the pan from heat and fold in the torn fresh basil leaves for a fragrant, fresh burst of flavor.
- Serve: Serve the creamy tortellini immediately with additional grated Parmesan cheese and extra basil leaves for garnish, if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- If fresh basil is unavailable, dried basil can be used but add earlier during cooking for best flavor.
- Adjust the amount of red pepper flakes to suit your spice tolerance or omit for a milder dish.
- Leftover tortellini can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding a splash of pasta cooking water to the sauce can help loosen it if it becomes too thick.
