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–+ servings

Tortellini With Tomato Sauce

Cheese tortellini tossed in a quick, creamy tomato sauce with garlic, herbs, parmesan, and fresh basil—an easy 20-minute comfort-food dinner.
Amanda
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Serving Size 4 servings

Equipment

  • Large pot
  • Colander
  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Ladle

Ingredients

  • 1 tbsp salt for pasta water (plus more to taste)
  • 1 package cheese tortellini 19–20 oz, refrigerated or frozen
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1 can tomato sauce 15 oz
  • 2 tbsp tomato paste
  • 1 cup chicken broth or vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes optional
  • 1/2 cup Parmesan cheese grated, plus more for serving
  • black pepper to taste
  • 1 handful fresh basil leaves torn or sliced, for garnish
  • 1 pinch sugar optional, to balance acidity

Instructions

  • Bring a large pot of salted water to a boil. Cook the tortellini according to package directions (about 3–4 minutes for fresh or 7–9 minutes for frozen) until tender.
  • While the tortellini cooks, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
  • Stir in the tomato sauce and tomato paste until smooth, then pour in the broth. Add Italian seasoning and (if using) red pepper flakes.
  • Simmer the sauce for 5–7 minutes, stirring occasionally, until slightly thickened. Reduce heat to low and slowly stir in the heavy cream until fully combined.
  • Taste the sauce and season with salt and black pepper. If the sauce tastes too sharp, stir in a small pinch of sugar and taste again.
  • Before draining the pasta, reserve about 1/2 cup of pasta water. Drain the tortellini well.
  • Add the tortellini to the skillet and gently toss to coat in the sauce. If it seems too thick, add a splash of reserved pasta water until the sauce looks silky and coats the pasta.
  • Remove from heat and stir in the grated Parmesan. Finish with fresh basil and serve immediately with extra Parmesan on the side.

Notes

Parmesan tip: Freshly grated Parmesan melts smoother and tastes better than pre-grated.
Don’t overcook: Check tortellini 1 minute before the package time to avoid mushy pasta.
Make-ahead: The sauce can be made up to 3 days ahead; rewarm gently while the tortellini cooks.
Fix a thick sauce: Tomato-cream sauce thickens as it sits—use reserved pasta water to loosen.
Variations: Use veggie broth for vegetarian, or swap in spinach/ricotta or meat tortellini.

Nutrition

Calories: 650kcal | Protein: 24g | Saturated Fat: 17g | Cholesterol: 95mg | Sodium: 980mg