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Creamy Tortellini with Tomatoes

Creamy Tortellini with Tomatoes is a rich, comforting pasta dish featuring tender cheese-filled tortellini, a luscious creamy tomato sauce, and fresh basil.
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Equipment

  • - Large pot (for boiling tortellini)
  • - Large skillet or saucepan
  • - Mixing spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • #### For the Pasta
  • - 1 20 oz package refrigerated cheese tortellini
  • - 1 tablespoon olive oil
  • - 2 cloves garlic minced
  • - 1/2 teaspoon red pepper flakes optional, for spice
  • - 1 1/2 cups cherry tomatoes halved (or 1 can diced tomatoes, drained)
  • - 1/2 teaspoon salt
  • - 1/4 teaspoon black pepper
  • #### For the Creamy Sauce
  • - 1 cup heavy cream or half-and-half for a lighter option
  • - 1/2 cup grated Parmesan cheese
  • - 1 teaspoon Italian seasoning
  • - 1/4 cup fresh basil chopped (plus extra for garnish)

Instructions
 

  • **Cook the Tortellini**
  • - Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions, then drain and set aside.
  • **Sauté the Garlic & Tomatoes**
  • - In a large skillet, heat olive oil over medium heat.
  • - Add minced garlic and red pepper flakes (if using), sautéing for about 30 seconds until fragrant.
  • - Stir in cherry tomatoes, salt, and pepper. Cook for 5 minutes until the tomatoes soften and release their juices.
  • **Make the Creamy Sauce**
  • - Pour in the heavy cream and Parmesan cheese, stirring until the cheese melts.
  • - Add Italian seasoning and fresh basil, stirring to combine. Simmer for 2-3 minutes until slightly thickened.
  • **Combine the Pasta & Sauce**
  • - Add the cooked tortellini to the skillet, tossing gently to coat in the creamy tomato sauce.
  • **Serve**
  • - Garnish with extra fresh basil and more Parmesan cheese if desired. Serve hot and enjoy!