Marry Me Tortellini
Creamy cheese tortellini simmered in a savory sun-dried tomato Parmesan sauce with garlic, basil, and a gentle touch of chili.
Equipment
- Wide skillet
- Wooden spoon
- Box grater
- Chef's knife
Ingredients
- 1 tablespoon unsalted butter
- 6 garlic cloves finely minced
- 1 small shallot finely diced
- 0.5 teaspoon black pepper freshly ground
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes plus more for serving
- 3 tablespoons tomato paste
- 1.5 pounds refrigerated cheese tortellini
- 1.5 cups low-sodium vegetable broth
- 0.5 cup heavy cream
- 0.75 cup Parmesan cheese freshly grated
- 0.5 cup sun-dried tomatoes drained and chopped
- 1 cup fresh basil leaves roughly chopped
- salt add only if needed
Instructions
- Prepare the garlic, shallot, basil, sun-dried tomatoes, and Parmesan before cooking.
- Melt the butter over medium-low heat. Add the garlic and shallot and cook for about 3 minutes.
- Stir in the black pepper, thyme, chili flakes, and tomato paste. Cook for 2 minutes.
- Add the tortellini and vegetable broth. Bring to a gentle boil, reduce the heat, and simmer for about 3 minutes.
- Add the cream and simmer for 1 minute. Stir in the Parmesan until smooth.
- Fold in the sun-dried tomatoes and basil. Taste and adjust the seasoning before serving.
Notes
- Grate Parmesan freshly for the smoothest sauce.
- Reheat leftovers gently with a splash of broth or milk.
- Use refrigerated tortellini for the stated cooking time.