Ingredients
- 1 pound cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes, drained
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
If you don’t have tortellini, feel free to substitute with any filled pasta. For a dairy-free option, you can use coconut cream instead of heavy cream, although it will alter the flavor slightly.
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. This step always takes me back to my childhood, watching my grandmother expertly infuse the kitchen with the smell of garlic.
- Add the drained diced tomatoes to the skillet and cook for 3-4 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, dried basil, and red pepper flakes if using. Stir continuously until the cheese is melted and the sauce is smooth.
- Season the sauce with salt and pepper to taste. I find that a little more pepper enhances the dish beautifully, adding just the right amount of warmth.
- Add the cooked tortellini to the skillet, tossing gently to coat the pasta with the creamy sauce.
- Garnish with fresh basil leaves before serving, if desired. This little touch brings a fresh, aromatic note that ties everything together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International