Tortellini Recipe
Cheese Tortellini | Tomato Basil Cream | Cherry Tomato | Caramelized Onions | Mushrooms | Pesto | Parmesan
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Ingredients
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Pasta
Tomato-Basil Cream Sauce
Vegetables & Toppings
Finishes & Garnish
Method
Pasta
- 1
Cook tortellini
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the cheese tortellini and cook according to package instructions until al dente (usually 3–5 minutes for fresh/refrigerated). Reserve 3/4 cup of pasta cooking water, then drain the tortellini and set aside.
Vegetables & Toppings
- 2
Caramelize onions
While the pasta cooks, heat 1 tablespoon olive oil in a large sauté pan over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until the onion is soft and beginning to brown, 12–18 minutes. Stir in 1 teaspoon brown sugar and 1 teaspoon balsamic vinegar in the last 2 minutes to deepen color and flavor. Transfer caramelized onions to a bowl and set aside.
- 3
Sear mushrooms
In the same pan, increase heat to medium-high and add 1 tablespoon olive oil. Add the sliced mushrooms and 1/4 teaspoon black pepper. Sear without moving for 2 minutes to brown, then stir and cook another 2–3 minutes until tender and lightly caramelized. Remove mushrooms and set aside with the onions.
- 4
Roast/quick sauté cherry tomatoes
Reduce heat to medium. Add the halved cherry tomatoes to the pan with a pinch of salt. Cook 3–4 minutes until they soften and release some juice but still hold shape. Remove from pan and set aside with mushrooms and onions.
Tomato-Basil Cream Sauce
- 5
Build the sauce
Lower heat to medium-low. Add 2 tablespoons butter to the empty sauté pan. When melted, add the finely diced 1/2 cup onion and sauté 3–4 minutes until translucent. Stir in the minced garlic and cook 30–45 seconds until fragrant. Add 1 cup crushed tomatoes and 1 tablespoon tomato paste, stir to combine and simmer gently 4–5 minutes to cook the tomato paste and reduce slightly.
- 6
Finish the cream and basil
Stir in 3 tablespoons heavy cream and 1/2 cup half-and-half. Bring to a gentle simmer and cook 2–3 minutes until the sauce slightly thickens. Add 1/4 cup chopped fresh basil, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper if using. Taste and adjust seasoning. If the sauce is too thick, whisk in 1/4–1/2 cup reserved pasta water until you reach a glossy, saucy consistency that will coat the tortellini.
- 7
Combine tortellini and sauce
Add the drained tortellini to the pan with the sauce and gently toss to coat, adding small amounts of reserved pasta water as needed to loosen. Cook together 1–2 minutes so the pasta absorbs some sauce and the flavors meld.
Assembly & Finish
- 8
Assemble components
Fold the caramelized onions, seared mushrooms, and softened cherry tomatoes into the tortellini and sauce, stirring gently to distribute evenly without breaking the pasta.
- 9
- 10
Plate and garnish
Divide the tortellini among 4 plates (servings). Sprinkle remaining Parmesan over each portion, finish with a light drizzle of extra virgin olive oil, a sprinkle of lemon zest if using, and a few fresh basil ribbons. Serve immediately.