Tortellini Pasta with Creamy Tomato Sauce
This classic dish combines tender, cheese-filled tortellini with a rich, savory tomato cream sauce that comes together in under 30 minutes. The balance between the acidity of crushed tomatoes and the richness of the cream prevents the sauce from becoming too heavy while still delivering deep, satisfying flavor.
Equipment
- Large skillet or sauté pan - 12-inch / 30cm recommended
- Large pot - For boiling tortellini
- Colander - For draining pasta
- Wooden spoon or heat-safe silicone spatula
- Ladle or heatproof measuring cup - For reserving pasta water
- Chef's knife
- Cutting board
- Box grater - For freshly grating Parmesan
- Garlic press - Optional, speeds up prep
Ingredients
- 20 oz refrigerated cheese tortellini - 560g, cheese or ricotta-filled
- 2 tablespoons olive oil
- 4 cloves garlic - minced
- 1 small yellow onion - finely diced
- 14.5 oz crushed tomatoes - 411g can
- 1/2 cup heavy cream - 120ml
- 1/2 cup freshly grated Parmesan cheese - 50g, plus more for serving
- 1/2 teaspoon Italian seasoning - dried
- 1/4 teaspoon red pepper flakes - optional, but recommended
- 1/2 teaspoon fine salt - or to taste
- 1/4 teaspoon black pepper
- 1/2 cup reserved pasta cooking water - 120ml
- fresh basil or flat-leaf parsley - for garnish
Instructions
- Fill a large pot with generously salted water. Bring to a rolling boil over high heat.
- Add tortellini and cook for 2-3 minutes (1 minute less than package directions). Reserve 1/2 cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Cook onion for 3-4 minutes until translucent. Add garlic and red pepper flakes, cook 60 seconds.
- Add crushed tomatoes, Italian seasoning, salt, and pepper. Simmer uncovered for 5-7 minutes until slightly reduced.
- Reduce heat to low. Add heavy cream and Parmesan, stirring until smooth. Taste and adjust seasoning.
- Add drained tortellini to sauce and fold gently. Add reserved pasta water as needed to reach desired consistency. Cook 1-2 minutes more.
- Remove from heat. Serve immediately with extra Parmesan and fresh basil or parsley garnish.
Notes
- Salt your pasta water generously. Undersalted water leads to bland tortellini no matter how flavorful your sauce is.
- Don't forget to reserve pasta water before draining. The starchy water is irreplaceable for loosening and silkening the sauce.
- Do not overcook the tortellini. Refrigerated tortellini needs only 2-3 minutes; it will finish cooking in the sauce.
- Grate Parmesan fresh. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Add cream over low heat to prevent curdling. Reduce the heat before adding and stir continuously.
- The sauce can be made up to 2 days ahead. Reheat gently over low heat and cook tortellini fresh before serving.
- For a protein boost, add cooked Italian sausage, shredded rotisserie chicken, or sautéed shrimp.
- To make it dairy-free, use full-fat coconut cream instead of heavy cream and omit Parmesan or use a vegan alternative.
- Leftovers store in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or cream.
- This dish does not freeze well as the cream sauce can separate and tortellini become mushy.