Description
The first time I made this Creamy Tortellini with Tomatoes, my family couldn’t get enough of it. The rich, creamy sauce paired with the tender cheese-filled tortellini and the freshness of ripe tomatoes made it an instant favorite. What I love about this dish is how simple it is to prepare, yet it feels like an indulgent restaurant-quality meal. Plus, it’s perfect for busy weeknights when you need something quick but comforting.
Ingredients
Scale
- 1 package (9 oz) cheese tortellini (fresh or frozen)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually about 3-5 minutes for fresh tortellini, 7-9 minutes for frozen). Drain and set aside. - Sauté the Garlic and Tomatoes:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the halved cherry tomatoes and cook for 2-3 minutes, until they begin to soften and release their juices. - Make the Creamy Sauce:
Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly. - Combine the Tortellini:
Add the cooked tortellini to the skillet with the sauce. Toss to coat the tortellini evenly with the creamy tomato sauce. Cook for another 2 minutes to allow the flavors to meld together. - Serve:
Remove the skillet from the heat and garnish with fresh basil leaves. Serve immediately and enjoy the creamy, cheesy goodness!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 450