Ingredients
Equipment
Method
Instructions:
- In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic; it can turn bitter quickly!
- Stir in the tomato paste and cook for another minute, allowing the flavors to meld together. This step is crucial for deepening the flavor profile of your sauce.
- Pour in the can of tomato sauce, stirring to combine with the garlic and tomato paste mixture. Let this simmer for a few minutes to bring the flavors together.
- Reduce the heat to low and slowly pour in the heavy cream, stirring continuously. This will create a silky, creamy sauce that envelops the tortellini beautifully.
- Add the Italian seasoning, salt, and pepper to taste. Adjust the seasonings based on your preference, and let it simmer for another minute.
- Gently add the refrigerated cheese tortellini to the sauce, stirring to ensure they are well coated. Cover the skillet and let it cook for about 5-7 minutes or until the tortellini are tender and heated through.
- Once cooked, remove from heat and serve immediately. Top with freshly grated parmesan cheese and a sprinkle of fresh herbs if desired.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze individual portions for up to 2 months.
- Reheat on low heat, adding a splash of cream or water to loosen the sauce.