Description
A rich and comforting pasta dish made with tender cheese tortellini coated in a silky creamy tomato sauce, finished with parmesan and fresh basil. Perfect for busy weeknights when you want something cozy without the effort.
Ingredients
Scale
- 20 ounces refrigerated cheese tortellini
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh basil, plus extra for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- In a deep skillet, heat olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Pour in crushed tomatoes, stir well, and let the sauce simmer for 8 to 10 minutes until slightly thickened.
- Stir in heavy cream, salt, and black pepper. Simmer gently for 3 to 4 minutes.
- Meanwhile, cook tortellini in boiling water according to package instructions, about 3 to 5 minutes.
- Drain tortellini and add directly to the sauce. Toss gently to coat.
- Stir in grated parmesan cheese until melted and smooth.
- Add chopped fresh basil, adjust seasoning if needed, and serve warm with extra parmesan and basil.
Notes
- Add a splash of reserved pasta water if the sauce becomes too thick.
- Stir the parmesan in off the heat for an extra smooth texture.
- Taste and adjust salt at the end since parmesan adds natural saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 8g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
Keywords: lazy creamy tomato tortellini, creamy tortellini, tomato cream pasta, easy tortellini dinner, weeknight pasta recipe