Ingredients:

  • 12 ounces fresh cheese tortellini (store-bought)
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 pound fresh tomatoes, diced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh basil, chopped (plus extra for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fresh tortellini and cook according to package instructions, typically 3-4 minutes, until al dente. Drain and set aside, reserving 1/2 cup of cooking water.
  2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant (do not brown). Stir in the diced tomatoes, cooking for 5-7 minutes until they start to soften.
  3. Reduce heat to low and add the heavy cream, stirring to combine. Mix in the Parmesan cheese, salt, black pepper, and red pepper flakes, if using. Cook for 2-3 minutes until the sauce thickens slightly.
  4. Add the drained tortellini to the sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta cooking water a little at a time to reach desired consistency. Stir in the fresh basil just before serving.
  5. Plate the creamy tortellini and garnish with additional basil and grated Parmesan, if desired.