I have been perfecting this recipe for years. When I first made it, the sauce was waaay too soupy. With each iteration, it got better and better. Now, I’m finally happy with the results and ready to share the recipe with you.
This dish is so easy and quick to pull together. You can do it on a weeknight! It takes minimal ingredients and doesn’t require much chopping. You can use frozen, fresh, or dried cheese tortellini. My favorite for it is frozen because it’s most accessible for me. Any leftovers taste fantastic the next day as well.
Tortellini in Creamy Tomato Sauce
Course: Main, EntréeCuisine: American, ItalianDifficulty: Easy4
servings10
minutes20
minutes30
minutesIngredients
1 tbsp olive oil
1 tbsp salted butter
1 medium onion, chopped
3 garlic cloves, minced
1/4 cup vegetable broth
8-oz can plain tomato sauce
1 cup heavy cream
1 tomato, chopped
1/2 cup chopped fresh basil
1 lb frozen cheese tortellini (fresh or dried can be substituted)
Salt and pepper, to taste
Directions
- Cook the tortellini according to the package directions.
- Heat the olive oil and butter on medium-low heat in a large rimmed pan. Once it is hot, add the onions and sauté for a few minutes until they are translucent. Add the garlic and sauté for a few minutes more.
- Add the vegetable broth to deglaze the pan. Add the tomato sauce to the pan and let simmer for a few minutes. Stir in the heavy cream and simmer for a few more minutes to slightly thicken the sauce.
- Stir in the cooked tortellini, chopped tomatoes and basil. Season to taste with salt and pepper.
Notes
- You can store this dish in the refrigerator in an airtight container for 3-5 days.
