Creamy Tomato Tortellini
Creamy Tomato Tortellini coats tender cheese tortellini in a smooth garlic tomato cream sauce with parmesan. It is a cozy family pasta dinner for busy weeknights.
Equipment
- Large Pot
- Large skillet or saucepan
- Colander
- Wooden spoon
Ingredients
- 18 ounces refrigerated cheese tortellini
- 2 tablespoons butter
- 2-3 cloves garlic minced
- 2 tablespoons tomato paste
- 14 fluid ounces tomato sauce
- 1 cup heavy cream
- 1/4 teaspoon Italian seasoning
- salt and pepper to taste
- freshly grated parmesan cheese to taste
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to the package directions.
- Drain the tortellini, reserving a small splash of pasta water in case the sauce needs loosening.
- Melt the butter in a large skillet over medium heat, then cook the garlic briefly until fragrant.
- Stir in the tomato paste and cook for about 1 minute to deepen the tomato flavor.
- Add the tomato sauce and Italian seasoning, then simmer gently for 3 to 4 minutes.
- Lower the heat, stir in the heavy cream, and season the sauce with salt and pepper.
- Add the tortellini and parmesan, toss until coated, and loosen with reserved pasta water if needed.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop or in the microwave with a splash of milk, cream, or water to loosen the sauce.
Freezing: Freeze for up to 2 months if needed, but expect the cream sauce to look slightly separated after thawing.
Best Tips: Keep the sauce at a gentle simmer after adding cream and grate parmesan fresh for the smoothest finish.
Variations: Add spinach, cooked chicken, browned sausage, crushed red pepper, or a different cheese tortellini filling.
Serving Ideas: Serve with garlic bread, green salad, roasted broccoli, or grilled chicken for a fuller dinner plate.