Quick Creamy Tomato Basil Tortellini
Rich, creamy, and bursting with fresh flavors, this tomato basil tortellini is a restaurant-worthy pasta you can make at home in under an hour. Juicy tomatoes are simmered until jammy, blended with cream and herbs, then tossed with cheese-filled tortellini for a cozy, comforting meal. Perfect for busy weeknights or weekend indulgence!
Equipment
- 1 large skillet or sauté pan
- 1 Wooden spoon or spatula
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- Measuring Cups & Spoons
- 1 Chef’s Knife
- 1 Cutting Board
Ingredients
- 4 tablespoons butter
- 16 ounces grape or Roma tomatoes
- 1 teaspoon salt
- 1 tablespoon garlic finely chopped
- 1/4 teaspoon sugar
- 1/2 cup dry white wine
- 2 1/2 cups heavy cream
- 3 tablespoons fresh basil chopped
- 20 ounces cheese tortellini fresh or refrigerated
- Parmesan cheese for serving
Instructions
- Melt and Infuse the Butter: Place a large, deep skillet over medium heat and add the butter. Let it melt slowly until it turns glossy and fragrant. Be careful not to let it brown at this stage — the goal is a silky base that will coat the tomatoes. Once melted, the butter will act as the rich foundation of your sauce.
- Sauté the Tomatoes Gently: Add the grape (or Roma) tomatoes directly into the melted butter. Stir occasionally and allow them to cook for 2–3 minutes, just enough to warm them through and start softening their skins. This gentle heat helps the tomatoes release their natural sweetness without scorching the butter.
- Season and Begin the Braising: Sprinkle in the salt, chopped garlic, and a pinch of sugar. The salt balances the acidity of the tomatoes, the sugar enhances their natural sweetness, and the garlic brings depth of flavor. Stir everything together so the tomatoes are coated in the butter and seasonings.
- Braise Until Jammy and Soft: Reduce the heat to low and allow the tomatoes to cook slowly in the butter mixture for 20–25 minutes. Stir and mash them gently every few minutes with the back of your spoon. Over time, the tomatoes will burst, soften, and transform into a jam-like texture with concentrated flavor. This step is key — don’t rush it, as the slow braising creates a deeply rich tomato base for your sauce.
- Cook the Tortellini Separately: While the tomatoes are braising, bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package directions, usually 3–5 minutes for fresh or refrigerated pasta. Be careful not to overcook; tortellini should be tender but still slightly firm so they hold up when coated in the creamy sauce. Once cooked, drain the pasta in a colander but do not rinse, as the starch helps the sauce cling.
- Deglaze the Pan with Wine: Once the tomatoes have reached their jammy stage, carefully pour in the white wine. Stir immediately, scraping up any flavorful bits stuck to the bottom of the skillet. The wine adds brightness and acidity, balancing the richness of the cream you’ll add next. Allow the mixture to simmer for 2–3 minutes so the alcohol cooks off and only the delicate flavor remains.
- Create the Creamy Base: Lower the heat completely, then slowly pour in the heavy cream. Stir gently until the cream is fully combined with the tomato mixture, creating a luscious, pink-orange sauce. The sauce should look silky and smooth, with a rich consistency. Avoid boiling the cream — low heat keeps it from curdling and preserves its luxurious texture.
- Stir in the Fresh Basil: Add the freshly chopped basil into the sauce and stir until evenly distributed. The basil releases its aroma instantly, bringing a fresh, herbal brightness that balances the creaminess of the sauce. Using fresh basil is highly recommended here, as it makes the flavor more vibrant and authentic compared to dried.
- Combine Pasta with Sauce: Add the drained tortellini straight into the skillet with the creamy tomato basil sauce. Gently toss with a wooden spoon until each tortellini is fully coated. Take your time with this step — the goal is to let the pasta absorb the sauce while remaining intact. Within a minute or two, the tortellini will be beautifully cloaked in the creamy mixture.
- Garnish and Serve: Turn off the heat and let the pasta rest for one minute to allow the sauce to settle and cling. Serve the tortellini warm, garnished with freshly grated Parmesan cheese for a salty, nutty finish. Pair it with garlic bread, a green salad, or roasted vegetables for a complete meal.
Notes
- Grape or Roma tomatoes work beautifully; choose whichever is freshest.
- Fresh basil is highly recommended — it adds a bright, aromatic flavor that dried basil can’t match.
- Cook tortellini until just al dente; overcooking makes it mushy when coated in the sauce.
- This dish reheats surprisingly well, making it ideal for leftovers or meal prep.
- White wine enhances the flavor, but you can use vegetable broth as an alternative.
