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To make this creamy dish, you will need the following main ingredients: - 12 oz cheese tortellini - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 can (15 oz) crushed tomatoes - 1 teaspoon granulated sugar - 1 teaspoon dried oregano - Salt and freshly ground pepper, to taste - 1 cup heavy cream - 1 cup fresh basil leaves, roughly chopped - ½ cup freshly grated Parmesan cheese These ingredients work together to create a rich and tasty meal. To take your dish up a notch, consider these optional ingredients: - Fresh basil leaves for garnish - Red pepper flakes for heat - Spinach for extra greens - A splash of white wine for depth These extras can enhance the flavors and add a personal touch to your meal. If you can't find some ingredients, here are some easy swaps: - Use spinach or ricotta tortellini instead of cheese tortellini. - Swap heavy cream for half-and-half for a lighter option. - Use canned diced tomatoes if crushed tomatoes are not available. - Replace fresh basil with dried basil in a pinch (use less, as it's stronger). These substitutions can help you make this dish with what you have at home. {{ingredient_image_2}} Start by bringing a large pot of salted water to a boil. This is key for flavor. Once the water is bubbling, add 12 ounces of cheese tortellini. Cook it according to the package instructions until it is al dente. This usually takes about 3 to 5 minutes. Once done, drain the tortellini in a colander and set it aside. In the same pot, lower the heat to medium. Pour in 2 tablespoons of extra virgin olive oil. Wait until the oil is hot, then add 3 cloves of finely minced garlic. Sauté the garlic for about 1 minute, stirring it so it doesn’t burn. You want it fragrant, not brown. Next, add a 15-ounce can of crushed tomatoes, 1 teaspoon of granulated sugar, and 1 teaspoon of dried oregano. Stir well and let this simmer for 5 to 7 minutes. This helps the flavors blend nicely. Season with salt and freshly ground pepper to taste. Now, reduce the heat to low. Carefully pour in 1 cup of heavy cream. Stir gently until the cream mixes well with the sauce. This is where the magic happens! The sauce becomes creamy and rich. Next, fold in 1 cup of roughly chopped fresh basil leaves and ½ cup of freshly grated Parmesan cheese. Stir until the cheese melts and the sauce thickens a bit. Finally, add the drained tortellini and gently fold it into the creamy sauce until well coated. Let everything simmer for an additional 2 to 3 minutes. Taste and adjust the seasoning if needed. Enjoy your meal! To cook tortellini just right, follow these simple steps. First, bring a large pot of salted water to a boil. Use enough water to allow the tortellini to move freely. Add the tortellini and stir gently to prevent sticking. Cook according to the package instructions, usually about 3-5 minutes. Always check for al dente, which means it should be firm yet tender. Once done, drain the tortellini and set them aside. This method keeps the tortellini light and fluffy. One common mistake is overcooking the tortellini. This makes them mushy. Always time your cooking and taste them as they cook. Another mistake is not using enough salt in the water. Salt enhances the tortellini's flavor. Finally, avoid rushing the sauce. Letting the sauce simmer melds the flavors. This step is key for a rich taste. To boost flavor, add seasonings at different stages. When cooking the sauce, add salt and pepper gradually. This allows you to adjust the taste as you go. A pinch of sugar balances the acidity of the tomatoes. Fresh basil adds a bright finish. Don't skip the grated Parmesan; it adds depth and creaminess. Try some red pepper flakes for a kick if you like heat. Experimenting with seasonings can transform your dish into something special. Pro Tips Perfect Tortellini: Always cook the tortellini in salted water to enhance their flavor. Make sure to follow the package instructions for the best texture. Fresh Basil Boost: Add the fresh basil at the end of cooking to retain its vibrant color and fresh flavor, enhancing the overall dish. Rich Sauce Tip: For an even creamier sauce, consider adding a bit of cream cheese or mascarpone along with the heavy cream for extra richness. Season to Taste: Don’t forget to taste your sauce before serving! Adjust the seasoning with more salt, pepper, or even a pinch of red pepper flakes for some heat. {{image_4}} You can easily make this dish vegetarian. Instead of cheese tortellini, use spinach tortellini. This adds nice flavor and color. You can also add mushrooms or zucchini. They add texture and taste. Just sauté them with the garlic. It makes a hearty meal without meat. If you want to add protein, chicken or shrimp works well. For chicken, use cooked, shredded chicken. Stir it in when you add the cream. For shrimp, cook them in the olive oil before adding the garlic. They cook fast and add great flavor. Both options turn this dish into a filling meal. To make this dish gluten-free, choose gluten-free tortellini. Many brands offer tasty options made from rice or corn. Just follow the package instructions for cooking time. You can also use gluten-free pasta in other shapes. The sauce remains the same and is naturally gluten-free. Enjoy this creamy delight without worry! To store your creamy tomato basil tortellini, let it cool down first. Once cool, place it in an airtight container. This will keep it fresh for up to three days in the fridge. Make sure to label the container with the date you stored it. This helps you keep track of freshness. When you are ready to eat the leftovers, you have a few options to reheat. You can use the microwave, which is quick and easy. Just place a portion in a bowl and cover it. Heat in short bursts, stirring in between to warm evenly. You can also reheat on the stove. Place the tortellini in a pan over low heat. Stir gently until it’s heated through. This method keeps the sauce creamy and delicious. If you want to freeze the dish, do it right after cooking. Let the tortellini cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. You can freeze it for up to three months. When you want to eat it, thaw in the fridge overnight. Reheat using one of the methods above. Yes, you can use frozen tortellini. Just cook it according to the package directions. Frozen tortellini cooks quickly. It can taste just as good as fresh. You may need to add a few extra minutes to the cooking time. Check if it’s tender before draining. Many sides pair well with tortellini. Here are a few ideas: - Garlic bread for a crunchy delight. - A simple green salad with vinaigrette. - Roasted vegetables for a healthy option. - Steamed broccoli for added color and nutrients. These sides balance the creamy sauce and add freshness to your meal. To lighten up this dish, you can make a few simple swaps: - Use half-and-half instead of heavy cream. - Choose a lower-fat cheese or reduce the amount of cheese. - Add more vegetables, like spinach or zucchini, to the sauce. - Serve with a side salad instead of bread. These changes keep the flavor while cutting calories. You still enjoy a delicious meal without the heaviness. This blog post covered everything you need for creamy tomato basil tortellini. We discussed the main and optional ingredients. You learned step-by-step cooking methods and tips for perfecting your dish. We explored tasty variations and how to store leftovers. In conclusion, this recipe is simple and flexible. You can make it your own with easy swaps or add-ins. Enjoy your meal and share it with friends!

Creamy Tomato Basil Tortellini Delight

A rich and creamy dish featuring cheese tortellini in a flavorful tomato basil sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 oz cheese tortellini
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 can crushed tomatoes (15 oz)
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried oregano
  • to taste salt and freshly ground pepper
  • 1 cup heavy cream
  • 1 cup fresh basil leaves, roughly chopped
  • 1 2 freshly grated Parmesan cheese (½ cup)
  • optional fresh basil leaves for garnish

Instructions
 

  • Cook the Tortellini: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the cheese tortellini and cook according to the package instructions until al dente. Once cooked, drain the tortellini in a colander and set aside.
  • Sauté the Garlic: In the same pot, reduce the heat to medium and pour in the extra virgin olive oil. When the oil is hot, add the minced garlic. Sauté for about 1 minute, stirring continuously, until the garlic is fragrant but not browned—this step is crucial to avoid a bitter taste.
  • Prepare the Tomato Sauce: Next, introduce the crushed tomatoes, granulated sugar, and dried oregano to the pot. Stir everything together until well combined. Allow the mixture to simmer for 5-7 minutes, letting the flavors meld together. Season with salt and freshly ground pepper to taste.
  • Incorporate the Cream: Reduce the heat to low and carefully pour in the heavy cream. Stir gently until the cream is fully integrated, transforming the sauce into a beautifully creamy texture.
  • Add Basil and Cheese: Fold in the chopped fresh basil and sprinkle in the grated Parmesan cheese. Stir until the cheese is melted and the sauce thickens slightly, creating a rich and flavorful blend.
  • Combine with Tortellini: Gently add the drained tortellini to the pot, carefully folding them into the creamy tomato sauce until they are well coated and enveloped in the delicious sauce.
  • Final Heating: Allow the tortellini to simmer in the sauce for an additional 2-3 minutes, ensuring everything is heated through. Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.
  • Serve and Garnish: Dish out the creamy tortellini onto plates or into bowls. Garnish with extra fresh basil leaves and a sprinkle of Parmesan cheese for a delightful finish.

Notes

For a lighter version, you can substitute half-and-half for the heavy cream.
Keyword basil, creamy, pasta, tomato, tortellini