Cheese Tortellini & Tomato Cream Recipe

Cook tortellini

Bring a large pot of salted water to a rolling boil (about 4–6 quarts water, 1–2 tbsp salt). Add the fresh cheese tortellini and cook according to package instructions until al dente, typically 3–5 minutes. Reserve 1 cup of the pasta cooking water, then drain the tortellini and set aside.

In a large skillet or shallow sauté pan, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat until butter melts and foams. When sauce is ready (see next section), add the drained tortellini to the pan and gently toss to coat, adding up to 1/2 cup reserved pasta water if needed to loosen the sauce and help it cling to the pasta. Keep warm on very low heat while finishing.

Sweat aromatics

Heat 1 tbsp extra-virgin olive oil in a medium saucepan or deep skillet over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute; do not let it brown.

Build tomato base

Stir in 2 tbsp tomato paste and cook 1–2 minutes to remove raw edge. Add the 14 oz crushed tomatoes and 1 cup stock, stirring to combine. Bring to a gentle simmer.

Season and reduce

Add 1 tsp sugar, 1 tsp dried Italian seasoning, 1 tsp red pepper flakes (adjust to heat preference), and 1 tsp salt. Simmer uncovered over medium-low heat 8–10 minutes to thicken slightly and concentrate flavors, stirring occasionally.

Finish with cream

Turn heat to low and stir in 1 cup heavy cream. Heat gently until the sauce is warm and beginning to thicken, about 2–4 minutes—do not boil vigorously once cream is added. Taste and adjust seasoning with additional salt and pepper as needed. If sauce seems too thick, loosen with reserved pasta water, 1–2 tbsp at a time.

Combine and finish

Add the cooked tortellini to the tomato cream sauce in the skillet (or pour the sauce over the tortellini in the pot). Gently toss or stir to coat the pasta evenly. Stir in 3/4 cup of the freshly grated Parmesan so it melts into the sauce, creating a silky texture. If the sauce needs more looseness, add up to the reserved 1 cup pasta water in small increments.

Serve

Divide tortellini among warm plates or shallow bowls. Sprinkle remaining 1/4 cup Parmesan over each portion. Garnish with the chiffonade of fresh basil and a light grating of lemon zest if using. Finish with a crack of fresh black pepper and an optional drizzle of extra-virgin olive oil.