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Creamy Tomato Basil Tortellini

Creamy tomato basil tortellini pairs tender cheese pasta with a smooth tomato-cream sauce made in a skillet. Parmesan melts into the sauce, and fresh basil adds a bright finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the tortellini
  • 1 tbsp kosher salt
  • 1 package (20 oz) cheese tortellini refrigerated
For the sauce
  • 1 tbsp olive oil
  • 1 yellow onion small, finely diced
  • 3 cloves garlic minced
  • 1 can (15 oz) tomato sauce
  • 1 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup Parmesan cheese grated
  • 0.5 cup basil leaves fresh, thinly sliced

Equipment

  • 1 12-inch skillet

Method
 

Cook the tortellini
  1. Bring a large pot of water to a boil, stir in the tablespoon of kosher salt, and cook the refrigerated cheese tortellini according to the package directions, usually 3 to 5 minutes, until tender; drain.
Make the sauce
  1. While the water heats, warm the olive oil in a 12-inch skillet over medium heat, add the finely diced onion, and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Add the minced garlic and cook for 30 seconds, stirring, until fragrant.
  3. Stir in the tomato sauce, heavy cream, 1/2 teaspoon kosher salt, and black pepper, then bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
  4. Stir in the grated Parmesan cheese until melted and smooth.
Combine and serve
  1. Add the drained tortellini and thinly sliced basil to the skillet and gently toss until coated and heated through, about 1 minute.

Notes

For a smooth sauce, stir in the Parmesan until it is fully melted. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. Use gluten-free cheese tortellini for a gluten-free variation.