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A quick cheese tortellini dinner with a rich tomato sauce and fresh basil.

Speedy Creamy Tomato Tortellini

This speedy and creamy tomato tortellini dish is perfect for a quick weeknight meal. Tender tortellini is tossed in a rich tomato and cream sauce, finished with Parmesan and fresh basil.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 package fresh or frozen cheese tortellini (9 oz)
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 can diced tomatoes (14.5 oz), drained (fire-roasted recommended)
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese, freshly grated plus more for serving
  • 1/4 cup fresh basil, chopped plus more for garnish
  • Salt and black pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

Instructions
  1. Boil salted water in a large pot, then add tortellini and cook until al dente, draining and reserving 1/2 cup of pasta water.
  2. Heat olive oil in a large skillet over medium heat and sauté minced garlic for 30 seconds until fragrant.
  3. Add drained diced tomatoes to the skillet and cook for 2-3 minutes to evaporate some liquid.
  4. Pour in heavy cream, bring to a gentle simmer, then stir in half of the Parmesan cheese and simmer for 2-3 minutes until slightly thickened.
  5. Add the cooked tortellini to the skillet with the sauce and toss gently to coat.
  6. Stir in the remaining Parmesan cheese and fresh basil, then season with salt and black pepper.
  7. Serve immediately, garnished with extra Parmesan and fresh basil if desired.

Notes

For an extra kick, add a pinch of red pepper flakes to the garlic. Customize with your favorite herbs like oregano or parsley. This dish is best served immediately as tortellini can absorb a lot of sauce over time.