- 1 pound cheese tortellini
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Red pepper flakes (optional, for a bit of heat)
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
- Pour in the crushed tomatoes and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and chopped basil. Season with salt, pepper, and red pepper flakes if using.
- Add the cooked tortellini to the sauce and gently toss to coat each piece in the creamy tomato basil goodness.
- Let the tortellini simmer in the sauce for another 2-3 minutes, ensuring everything is heated through.
- Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International