Speedy Tuscan Tortellini
This Speedy Tuscan Tortellini recipe features tender cheese tortellini tossed in a creamy tomato sauce with garlic, Parmesan, and fresh basil, perfect for a quick and satisfying meal.
Equipment
- Large pot
- Strainer
- Large skillet
Ingredients
Main Ingredients
- 1 fresh cheese tortellini (19-ounce) package
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 diced tomatoes (14.5-ounce) can, undrained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese plus more for serving
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup fresh basil chopped (for garnish)
- 1/2 cup baby spinach (optional, for veggie boost)
- red pepper flakes Pinch (optional, for spicy kick)
Instructions
Cook the Tortellini
- Bring a large pot of salted water to a boil, then add tortellini and cook for 2-3 minutes until al dente.
- Drain the tortellini, reserving about 1/2 cup of pasta water, and set aside.
Start the Sauce
- Heat olive oil in a large skillet over medium heat, then sauté minced garlic for 30 seconds until fragrant.
- Add diced tomatoes and cook for 2-3 minutes, stirring occasionally. If using, stir in baby spinach and cook until wilted.
Create the Creaminess
- Stir in heavy cream and 1/4 cup Parmesan cheese, then season with salt, pepper, and optional red pepper flakes.
- Simmer for 1-2 minutes until slightly thickened, adding reserved pasta water if the sauce becomes too thick.
Combine and Serve
- Add drained tortellini to the skillet and toss gently to coat evenly with the sauce.
Garnish and Enjoy
- Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped basil.
Notes
For a richer flavor, consider using sun-dried tomatoes instead of canned diced tomatoes. You can also add cooked chicken or sausage for extra protein. Adjust the amount of red pepper flakes to your preferred level of spiciness.