Tortellini with a Tomato Basil Cream Sauce
Indulge in the comforting flavors of this Tortellini with a Tomato Basil Cream Sauce, a recipe that combines tender cheese-filled pasta with a luxuriously creamy, herb-infused tomato sauce. This dish is a perfect blend of rich and fresh, featuring juicy canned crushed tomatoes simmered with fragrant garlic, a touch of sugar, and freshly torn basil leaves. The addition of heavy cream and Parmesan cheese transforms the sauce into a silky, decadent coating for the pillowy tortellini. With a prep time of just 10 minutes and a cook time of 20, this restaurant-quality meal comes together quickly, making it ideal for weeknight dinners or special occasions. Finish it with more Parmesan and fresh basil for a vibrant presentation, and don’t forget to serve it alongside crusty bread or a crisp salad for a complete Italian-inspired feast.
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Recipe Information
Ingredients
- 16 oz Cheese tortellini
- 2 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 28 oz Crushed tomatoes (canned)
- 1 cup Heavy cream
- 0.5 cup Fresh basil leaves
- 0.5 cup Parmesan cheese, grated
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 4 quarts Water
- 1 tbsp Kosher salt (for boiling water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon kosher salt to the water.
Cook the cheese tortellini according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the crushed tomatoes and stir to combine. Cook for 5 minutes to allow the flavors to meld.
Stir in the sugar, salt, black pepper, and crushed red pepper flakes (if using). Adjust seasoning to taste.
Lower the heat to medium-low and slowly stir in the heavy cream until the sauce is smooth and well combined.
Add the fresh basil leaves, tearing them into smaller pieces as you stir them into the sauce.
Let the sauce simmer for 5 minutes, stirring occasionally.
Stir the grated Parmesan cheese into the sauce until melted and fully incorporated.
If the sauce is too thick, thin it with a splash of the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
Add the cooked tortellini to the sauce and gently toss to coat.
Simmer the tortellini in the sauce for 2-3 minutes to warm through.
Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 10048 mg | 437% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 34.0 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1746 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
