Creamy Tomato Basil Tortellini Delight

$- 1 package (9 oz) cheese tortellini - 2 tablespoons extra-virgin olive oil - 3 cloves garlic, finely minced - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 teaspoon dried Italian herb blend (oregano, basil, thyme) - 1/2 teaspoon red pepper flakes (optional for heat) - 1 cup fresh basil leaves, roughly chopped - Salt and freshly ground black pepper to taste - Freshly grated Parmesan cheese, for serving - Extra basil leaves for garnish You can add red pepper flakes for some heat. This gives the dish a nice kick. If you love a deeper flavor, consider adding chopped onions when you sauté the garlic. It adds sweetness and depth. If you need a gluten-free option, use gluten-free tortellini. For a lighter dish, swap heavy cream with half-and-half or a non-dairy cream. If you want to skip dairy, try using nutritional yeast for a cheesy flavor. {{ingredient_image_2}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, drop in the cheese tortellini. Cook them according to the package instructions, usually for 3-5 minutes. Stir the tortellini gently to keep them from sticking. When they are al dente, drain them using a colander. Set the tortellini aside, keeping them warm. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add 3 cloves of finely minced garlic. Sauté the garlic for about 1 minute, just until it becomes fragrant. Be careful not to let it burn! Next, pour in one can of crushed tomatoes. Stir in 1 teaspoon of dried Italian herbs and add 1/2 teaspoon of red pepper flakes if you like heat. Let the sauce simmer for 5 minutes. This helps the flavors blend well. Now, lower the heat and gradually pour in 1 cup of heavy cream. Stir well until the cream mixes into the sauce. This step makes the sauce rich and creamy. Gently add the drained tortellini to the skillet. Toss them carefully in the sauce, ensuring they are well-coated. Fold in 1 cup of roughly chopped fresh basil leaves. Season everything with salt and freshly ground black pepper to taste. Let the tortellini cook in the sauce for another 2-3 minutes. This allows the flavors to come together beautifully. Serve your dish right away, topped with freshly grated Parmesan cheese and extra basil leaves for garnish. Enjoy! To get a creamy sauce, use heavy cream. This gives the dish a rich taste. Pour the cream slowly into the skillet. Stir it well to mix with the tomatoes. This helps avoid lumps and keeps it smooth. For even more creaminess, add a bit of pasta water. The starchy water helps the sauce stick to the tortellini. One mistake is cooking the garlic too long. Garlic can burn fast, turning bitter. Sauté it just until fragrant. Another mistake is not seasoning the sauce. Always taste and add salt and pepper. This brings out the flavors. Lastly, don’t skip the fresh basil. It adds a bright taste that makes the dish pop. Fresh herbs are key to great flavor. Always use fresh basil if you can. Add it at the end of cooking to keep its flavor strong. You can also try adding parsley or a bit of thyme for extra depth. A little lemon zest can brighten the dish, too! Experiment with your favorite herbs to make your sauce unique. Pro Tips Cook Tortellini Al Dente: Make sure to cook the tortellini just until al dente for the perfect texture. This way, they will hold up well in the creamy sauce without becoming mushy. Fresh Garlic for Flavor: Use fresh garlic instead of garlic powder for a more robust and aromatic flavor. Sauté it just until fragrant to avoid bitterness. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable broth. This will still give you a creamy texture without being too rich. Basil Addition: Add the fresh basil leaves at the end of cooking to preserve their vibrant flavor and color. This keeps the dish aromatic and appealing. {{image_4}} You can make this dish heartier by adding protein. Chicken and shrimp work well. For chicken, use cooked, shredded meat. Toss it in with the tortellini. For shrimp, sauté them in the oil before adding garlic. This keeps them juicy and flavorful. Both options add richness and flavor to the creamy sauce. If you prefer a vegan or dairy-free dish, you can swap the cream. Use coconut cream for a rich texture. For cheese tortellini, choose a plant-based version. You can also add nutritional yeast. This gives a cheesy flavor without dairy. Don't forget to adjust the seasonings to balance the flavors. Enhance your meal by adding seasonal veggies. Spinach, zucchini, or bell peppers work great. Sauté them with the garlic to soften. They will soak up the sauce's flavor, adding color and nutrients. This is a fantastic way to use fresh produce. It makes your dish not only tasty but also healthy. To keep your Creamy Tomato Basil Tortellini fresh, store it in an airtight container. Allow the dish to cool to room temperature before sealing. Place the container in the fridge. Your leftovers can last up to three days this way. Make sure to label the container with the date. When you're ready to enjoy your leftovers, reheat them gently. Use a skillet over low heat for even warming. Add a splash of water or cream if the sauce seems thick. Stir frequently to ensure even heating. You can also use the microwave. Heat in short bursts, stirring in between, until hot. If you want to save some for later, freezing is a great option. Portion the tortellini into freezer-safe containers. Leave some space at the top, as the sauce may expand. Your dish can last up to two months in the freezer. To thaw, move it to the fridge overnight. Reheat as mentioned above for the best taste. Creamy Tomato Basil Tortellini will last about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. Make sure it cools down before sealing. This way, you can enjoy it later without losing flavor. Yes, you can make this recipe ahead. Prepare the sauce and tortellini separately. Store them in the fridge. When you're ready to serve, just heat the sauce and toss in the tortellini. This keeps everything fresh and tasty. You can serve this dish with a simple green salad. Garlic bread also makes a great side. A light wine, like a crisp white, pairs well too. You can make your meal complete and enjoyable with these easy sides. We covered everything from ingredients to cooking tips for Creamy Tomato Basil Tortellini. You have options for flavors, substitutions, and storage. Remember to avoid common mistakes for the best sauce. Try adding protein or veggies to mix it up. With these steps, you can create a dish everyone will love. Enjoy your cooking and delight in the creamy goodness of your meal!$

Creamy Tomato Basil Tortellini Delight

A rich and creamy dish featuring cheese tortellini, crushed tomatoes, and fresh basil.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Ingredients

9 oz cheese tortellini
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely minced
14 oz crushed tomatoes
1 cup heavy cream
1 teaspoon dried Italian herb blend
0.5 teaspoon red pepper flakes
1 cup fresh basil leaves, roughly chopped
to taste Salt
to taste freshly ground black pepper
for serving freshly grated Parmesan cheese
for garnish extra basil leaves

Instructions

Begin by cooking the cheese tortellini according to the package instructions until they are al dente. This typically takes about 3-5 minutes. Once cooked, drain the tortellini gently and set them aside in a colander so they remain warm.
In a large skillet, heat the extra-virgin olive oil over medium heat. Once hot, add the finely minced garlic, sautéing it for approximately 1 minute. Keep a close eye on the garlic to ensure it turns fragrant but does not burn.
Next, pour the crushed tomatoes into the skillet, stirring in the dried Italian herbs and the optional red pepper flakes for a touch of heat. Allow the sauce to come to a gentle simmer and let it cook for about 5 minutes. This will allow the flavors to meld beautifully.
Reduce the skillet's heat to low, then gradually pour in the heavy cream. Stir continuously until the cream is fully incorporated into the sauce and warms through, creating a rich and velvety texture.
Carefully add the drained tortellini to the skillet, using a spatula or tongs to toss them gently in the creamy tomato sauce, ensuring each piece is well-coated.
Fold in the roughly chopped fresh basil leaves and season the dish with salt and freshly ground black pepper to taste. Allow the tortellini to cook in the sauce for an additional 2-3 minutes, giving the flavors time to marry.
Serve the dish immediately, garnished with freshly grated Parmesan cheese and a sprinkle of extra basil leaves for an aromatic touch.

Notes

Serve immediately for the best flavor and texture.

Keyword basil, creamy, tomato, tortellini