Creamy Tomato Basil Tortelloni
This Creamy Tomato Basil Tortelloni is a quick, comforting dish bursting with rich tomato sauce and fragrant basil—perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 2 cups cheese tortelloni
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 can (14 ounces) diced tomatoes undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup heavy cream
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortelloni and cook according to package instructions (about 3 to 5 minutes) until tender but firm. Drain and set aside, reserving some pasta water.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 to 4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add undrained diced tomatoes, dried basil, and oregano to the skillet. Stir and simmer gently for about 5 minutes to meld flavors and reduce slightly.
- Lower the heat and slowly stir in the heavy cream. The sauce will turn pinkish-orange and thicken. Season with salt and pepper to taste.
- Add the cooked tortelloni to the sauce and gently toss to coat. If sauce is too thick, add reserved pasta water to loosen it up.
- Garnish with fresh basil leaves torn or chiffonade-style. Serve immediately warm and creamy.
Equipment
- Large Pot
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Colander
- Measuring Cups and Spoons
Notes
- Use fresh or frozen cheese tortelloni for best texture and flavor.
- Try fire-roasted diced tomatoes for a smoky twist on the sauce.
- Substitute half the heavy cream with milk or plant-based milk for a lighter sauce.
- For keto alternatives, swap tortelloni for zucchini noodles and cream for coconut cream.
- Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of cream or water.