Description
A rich, creamy pasta dish featuring cheese tortellini in a luscious sauce made with sun-dried tomatoes, garlic, heavy cream, and parmesan cheese. This quick and easy meal is perfect for busy weeknights or date nights.
Ingredients
Scale
- 1 pound cheese tortellini (refrigerated recommended)
- ½ cup sun-dried tomatoes packed in oil, chopped
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- ½ cup freshly grated parmesan cheese
- ½ teaspoon red pepper flakes
- ¼ cup fresh basil, chopped
- Salt and black pepper to taste
- Pasta water reserved from boiling
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente (usually 3-5 minutes). Reserve ½ cup of pasta water, then drain the tortellini and set aside.
- While pasta cooks, heat a large skillet over medium heat. Add butter and melt until foaming. Add minced garlic and sun-dried tomatoes; sauté for 2-3 minutes until fragrant and golden, being careful not to burn the garlic.
- Pour in chicken broth and scrape the bottom of the pan to release flavorful bits. Simmer for 1 minute to reduce slightly, then pour in heavy cream and stir to combine.
- Let the cream mixture simmer gently for 3-4 minutes until it thickens enough to coat the back of a spoon. Do not let it boil vigorously. Add red pepper flakes and half of the parmesan cheese, stirring until melted and smooth.
- Add the drained tortellini to the skillet. Toss gently to combine. If the sauce is too thick, add reserved pasta water a little at a time to help bind the sauce to the pasta.
- Remove the skillet from heat. Stir in fresh basil. Taste and season with salt and black pepper as needed, keeping in mind the saltiness of the sun-dried tomatoes and parmesan.
- Serve immediately while hot, topped with extra parmesan and a drizzle of olive oil if desired.
Notes
Use refrigerated tortellini for the best texture. Reserve pasta water to help emulsify the sauce. Add parmesan off the heat to prevent a grainy texture. Do not let the tortellini sit in the skillet too long after combining as it will absorb the sauce and become dry. For a lighter option, substitute heavy cream with half-and-half.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
Keywords: creamy tortellini, marry me pasta, sun-dried tomato pasta, easy dinner, weeknight meals, Italian pasta, comfort food, 30 minute meals