Creamy Tomato Basil Tortellini

$- 12 oz cheese tortellini - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 teaspoon dried basil - 1 teaspoon sugar - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving You can add vegetables to this dish for extra flavor. Spinach or mushrooms work great. You might also try a pinch of red pepper flakes for heat. If you love a tangy taste, add a splash of balsamic vinegar. Choose fresh cheese tortellini for the best texture. Look for tortellini with a rich filling. When buying tomatoes, select a can with no added sugar or preservatives. Fresh basil should be bright green and fragrant. For heavy cream, pick a brand with high fat content for creaminess. Always check the expiration dates on dairy products. {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring it to a boil over high heat. Once boiling, add 12 oz of cheese tortellini. Cook them according to the package instructions. They should be tender but still firm, or al dente. This usually takes about 3 to 5 minutes. After cooking, drain the tortellini in a colander. Set them aside for later. In the same pot, pour in 1 tablespoon of olive oil and heat it over medium. Add 3 cloves of minced garlic and sauté them for about 1 minute. Watch closely so the garlic doesn’t burn. Next, stir in 1 can of crushed tomatoes. Bring the mix to a gentle simmer. Let it cook for 5 minutes to blend the flavors. Then, lower the heat and add 1 cup of heavy cream. Stir well to combine. Add 1 teaspoon of dried basil, 1 teaspoon of sugar, and salt and pepper to taste. Allow the sauce to simmer for another 5 minutes. Stir occasionally until it thickens slightly. Gently add the cooked tortellini into the creamy tomato sauce. Use a spatula to fold the pasta in the sauce carefully. This helps the tortellini get a nice coat of sauce. Remove the pot from the heat and let it rest for a couple of minutes. This allows the flavors to meld together. Serve the dish hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. Enjoy your comforting and tasty meal! To make a great sauce, use fresh garlic. Sauté it just until fragrant. Avoid burning, as burnt garlic tastes bitter. Add crushed tomatoes and let them simmer to blend flavors. Stir in heavy cream slowly. This helps create a rich texture. Adjust seasoning with salt and pepper. Don’t forget the sugar; it balances the acidity from the tomatoes. Let it simmer longer for a thicker sauce. This gives the best creamy tomato basil tortellini you will love. One common mistake is overcooking the tortellini. Follow the package instructions closely. Undercook them slightly for the best texture. Another mistake is adding cold cream. Always warm it up a bit before adding. This helps the sauce blend smoothly. Lastly, don’t skip the salt. It enhances all the flavors in your dish. Pay attention to the simmer time. If you rush, the sauce may not thicken properly. Garnishing makes your dish look fancy. Use fresh basil leaves for a pop of color and flavor. A sprinkle of grated Parmesan cheese adds a nice touch. If you like a bit of heat, try crushed red pepper flakes. For a more gourmet look, drizzle some olive oil on top. You can also serve with a side of crusty bread. This makes a great meal even better. Pro Tips Tip Title: Use Fresh Ingredients: For the best flavor, use fresh basil and high-quality tomatoes. Fresh ingredients can elevate the dish significantly. Tip Title: Adjust the Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable or chicken broth for a less rich dish. Tip Title: Perfect Tortellini Cook Time: Make sure to cook the tortellini just until al dente to prevent them from becoming mushy once combined with the sauce. Tip Title: Garnish for Flavor: Don’t skip the fresh basil and Parmesan on top; they add a burst of flavor and a beautiful presentation to the dish. {{image_2}} You can easily make this dish vegetarian. Simply use cheese tortellini. If you want vegan, switch to dairy-free tortellini. For the sauce, use coconut cream instead of heavy cream. This keeps it creamy while being plant-based. You might also add some sautéed mushrooms or spinach for extra flavor and nutrition. Want to boost the protein in your meal? You can add cooked chicken or shrimp. Both options work great with the creamy sauce. If you prefer plant-based protein, try adding chickpeas or lentils. They blend well and add texture. Just make sure to cook them before mixing with the tortellini. You can change the flavor of your dish easily. For a spicy kick, add red pepper flakes to the sauce. If you love herbs, mix in fresh parsley or oregano. You can even experiment with garlic powder or onion powder. These small changes make a big difference in taste. Get creative and find your favorite flavor! To keep your creamy tomato basil tortellini fresh, store leftovers in an airtight container. Make sure the dish cools down first. This helps prevent steam build-up, which can make the pasta soggy. Leftovers can last up to three days in the fridge. When you’re ready to eat, check for any signs of spoilage first. Reheating is easy. You can use the stove or the microwave. For the stove, put the tortellini in a pan over low heat. Add a splash of water or cream to keep it moist. Stir it often until it’s hot. If you use the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between, until warm. Always check the temperature before serving. Freezing is a great way to save extra tortellini. First, let it cool completely. Then, place it in a freezer-safe container or bag. Squeeze out as much air as you can to prevent freezer burn. This dish can last up to three months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight. Reheat as mentioned above for the best texture. Yes, you can use frozen tortellini. Just cook them according to the package instructions. They might take a bit longer to cook than fresh tortellini. Frozen tortellini is a great option for a quick meal. To make this dish dairy-free, use plant-based cream. You can also substitute cheese tortellini with a dairy-free version. Check for dairy-free parmesan cheese for the topping. This keeps the rich flavors while meeting your dietary needs. Many sides go well with this dish. A simple green salad with lemon vinaigrette is refreshing. Garlic bread offers a nice crunch and flavor. You can also serve steamed vegetables for a healthy balance. Creamy Tomato Basil Tortellini lasts about 3 to 5 days in the refrigerator. Store it in an airtight container to keep it fresh. Reheat in the microwave or on the stove for best results. Yes, you can use homemade tomato sauce instead of canned. Fresh sauce adds great flavor. Just make sure it is well-seasoned to match the dish. This allows you to customize the taste to your liking. We explored how to make creamy tomato basil tortellini from scratch. You learned about key ingredients, step-by-step cooking, and helpful tips. Customizing your dish with different flavors or proteins adds great variety. Proper storage keeps leftovers fresh, ready for busy days. This dish is simple yet satisfying, ideal for any meal. Try it out, and enjoy every bite. Cooking can be fun and rewarding with the right methods and creativity.$

A delicious and creamy pasta dish featuring cheese tortellini in a rich tomato basil sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Ingredients

12 oz cheese tortellini
1 tablespoon olive oil
3 cloves garlic, minced
14 oz crushed tomatoes
1 cup heavy cream
1 teaspoon dried basil
1 teaspoon sugar
to taste salt and pepper
for garnish fresh basil leaves
for serving grated Parmesan cheese

Instructions

In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Stir in the crushed tomatoes and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
Lower the heat and pour in the heavy cream, stirring to combine. Add the dried basil, sugar, salt, and pepper, adjusting to your taste.
Allow the sauce to simmer for an additional 5 minutes, stirring occasionally until it thickens slightly.
Add the cooked tortellini to the creamy tomato sauce, gently folding to coat the pasta evenly.
Remove from heat and let it rest for a couple of minutes for the sauce to bind with the tortellini.
Serve the dish hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.

Notes

Garnish with fresh basil and Parmesan cheese for added flavor.

Keyword basil, creamy, tomato, tortellini