Tortellini With Tomato Basil Cream Sauce

Tortellini Cooked

Manuel Riguer / Moment / Getty Images

  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
945 Calories
67g Fat
67g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 945
% Daily Value*
Total Fat 67g 86%
Saturated Fat 35g 173%
Cholesterol 189mg 63%
Sodium 943mg 41%
Total Carbohydrate 67g 24%
Dietary Fiber 5g 18%
Total Sugars 9g
Protein 23g
Vitamin C 11mg 56%
Calcium 384mg 30%
Iron 4mg 25%
Potassium 577mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Store-bought cheese tortellini is a great time-saving dish, perfect for a busy weeknight. Sometimes a jarred tomato sauce will do, but when you are looking for a way to kick it up a notch, this easy-to-make tomato basil cream sauce is sure to please everyone's palates. A simple combination of crushed tomatoes, heavy cream, basil, freshly grated Parmesan cheese, and garlic simmer together to create a luscious pink sauce with the right balance of flavors. The dish is finished off with an extra bit of Parmesan cheese and a sprinkling of fresh parsley.

Ingredients

  • 1 pound cheese tortellini

  • 1 (14 1/2-ounce) can crushed tomatoes

  • 1 teaspoon chicken bouillon granules

  • 4 teaspoons dried basil

  • 2 teaspoons minced fresh parsley

  • 1/4 teaspoon black pepper

  • 1/4 cup olive oil

  • 2 cloves garlic (minced)

  • 2 cups heavy cream

  • 1/4 cup freshly grated Parmesan cheese

  • Garnish:

    Freshly grated Parmesan cheese and fresh parsley

Steps to Make It

  1. Gather the ingredients.

  2. Cook the tortellini according to package directions.

  3. In a bowl or measuring cup, combine the crushed tomatoes with the chicken bouillon granules, basil, minced parsley, and black pepper.

  4. Heat the olive oil over medium heat in a saucepan.

  5. Sauté the garlic in the olive oil.

  6. Add the crushed tomato mixture and bring to a simmer.

  7. Add the cream and bring to a gentle boil.

  8. Add the Parmesan cheese and stir well.

  9. Stir the drained tortellini into the sauce.

  10. Serve the pasta and sauce garnished with additional grated Parmesan cheese and fresh parsley.

Tips

  • Do not replace fresh basil for the dried basil—cooking fresh basil over high heat for an extended time will break down the herb's aroma and flavor compounds.
  • Make sure to use heavy whipping cream as its high milkfat content prevents it from separating when exposing it to heat.
  • The tomato mixture should be at a gentle simmer—not a boil—before adding the cream. Pouring cream into a very hot liquid will cause it to curdle.
  • Another cause for curdling is the variation in temperature between the hot liquid and the cold cream. If the heavy cream is very cold, heat it up slightly before adding to the sauce. This can be done in the microwave or on the stovetop.

Recipe Variations

  • Substitute fresh basil in place of the fresh parsley garnish. If the leaves are large, tear them into smaller pieces before adding to the dish.
  • Instead of adding dried basil to the tomato mixture, you can buy crushed tomatoes that already include basil.
  • If you don't have chicken bouillon granules, you can use 1 bouillon cube or 1 cup of chicken broth. If using broth, the tomato mixture will need extra time simmering to cook down.