Ingredients
Scale
- 1 package (20 oz) cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, torn
- Salt and pepper to taste
- Optional: Red pepper flakes for a bit of heat
Substitutions are your friend here—don’t have fresh basil? Dried basil will do in a pinch. Want to keep it lighter? Swap the heavy cream for half-and-half. This recipe is forgiving, much like my mom’s approach to turning pantry staples into culinary magic.
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions, usually about 7-9 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it burn!
- Pour in the crushed tomatoes and let them simmer for about 5 minutes, allowing the flavors to meld together.
- Reduce the heat to low and stir in the heavy cream. Let it cook for another 2-3 minutes until the sauce is creamy and slightly thickened.
- Add the Parmesan cheese, stirring until it’s fully melted and the sauce is smooth.
- Gently fold in the cooked tortellini and fresh basil leaves, tossing to coat the pasta evenly in the sauce.
- Season with salt, pepper, and red pepper flakes if you like a touch of spice.
Cooking is an art and a science, but it’s also about intuition. Trust your senses; if it smells right, it usually is!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Tomato Basil Tortellini, recipe, cooking, food
