Cheese Tortellini W/blush Sauce Recipe
Make Cheese Tortellini W/blush Sauce Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Blush Sauce (Tomato-Cream)
Finish & Garnish
Method
Pasta
- 1
Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon of salt to the boiling water.
- 2
Add 3 cups of cheese tortellini to the boiling water and cook according to package directions until al dente (usually 3–5 minutes for refrigerated tortellini). Stir occasionally to prevent sticking.
- 3
Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside. Keep warm.
Blush Sauce (Tomato-Cream)
- 4
Sweat aromatics
In a large sauté pan over medium heat, add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. When butter melts and oil shimmers, add 1/2 cup finely diced onion. Cook, stirring occasionally, for 4–5 minutes until translucent but not browned. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 5
Build tomato base
Stir in 1 cup crushed tomatoes and 1 teaspoon tomato paste. Cook 2–3 minutes, stirring, to combine the flavors and slightly reduce the tomatoes.
- 6
Thin & season
Add 1/2 cup vegetable or chicken stock to loosen the sauce. Stir in 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Simmer gently for 4–6 minutes to meld flavors and reduce slightly.
- 7
Cream finish
Reduce heat to low and stir in 1/2 cup heavy cream. Heat gently (do not boil vigorously) for 1–2 minutes until the sauce becomes a uniform pale 'blush' color. Stir in 1/4 cup grated Parmesan until melted and integrated. Taste and adjust seasoning (add more salt, pepper, or red pepper flakes if desired).
Combine & Finish
- 8
Add the drained tortellini to the pan with the blush sauce. Toss gently to coat. If the sauce seems too thick, add reserved pasta water a tablespoon at a time (up to 1/4 cup) until the desired silky consistency is reached.
- 9
Cook together over low heat 1–2 minutes so the tortellini absorb some sauce and everything is heated through. Remove from heat.
- 10
Stir in 2 tablespoons chiffonade basil and 1 teaspoon olive oil (optional) to finish. Transfer to a warmed serving tray or individual plates.
- 11
Garnish with 2 tablespoons extra grated Parmesan and 1/2 teaspoon lemon zest if using. Serve immediately.