Marry Me Tortellini
Cheese tortellini simmered in a creamy sun-dried tomato sauce with garlic, basil, Parmesan, and a gentle touch of chili.
Equipment
- Large skillet
- Wooden spoon
- Cheese grater
- Measuring spoons
Ingredients
- 1 tablespoon unsalted butter
- 1 small shallot finely diced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes plus more for serving
- 3 tablespoons tomato paste
- 500 grams cheese tortellini fresh or frozen
- 360 milliliters vegetable broth
- 120 milliliters heavy cream
- 60 grams Parmesan cheese finely grated
- 80 grams sun-dried tomatoes drained and chopped
- 1 handful fresh basil leaves roughly torn
- salt and freshly ground black pepper to taste
Instructions
- Prepare the ingredients: Grate the Parmesan, dice the shallot, mince the garlic, and chop the sun-dried tomatoes and basil.
- Build the flavor base: Melt the butter in a wide skillet over medium-low heat. Cook the shallot and garlic for 3 minutes, then stir in Italian seasoning, chili flakes, and tomato paste. Cook for 2 minutes.
- Cook the tortellini: Add the tortellini and vegetable broth. Bring to a gentle simmer and cook until the pasta is tender, following the package timing.
- Finish the sauce: Lower the heat and stir in the cream. Simmer for 1 minute, remove from heat, then mix in the Parmesan.
- Add the fresh ingredients: Fold in the sun-dried tomatoes and basil. Season with salt, black pepper, and extra chili flakes if desired.
Notes
- Keep the heat low after adding the cream and Parmesan to prevent a grainy sauce.
- Add a splash of broth when reheating leftovers.
- Frozen tortellini may need one or two extra minutes of cooking.