Ingredients
Scale
- 1 pound cheese tortellini (fresh or frozen)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (chopped, preferably packed in oil)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper (to taste)
- Fresh basil (for garnish, optional)
Instructions
Step 1: Cook the Tortellini
- In a large pot of salted boiling water, cook the tortellini according to package instructions until al dente.
- Drain and set aside.
Step 2: Prepare the Sauce
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute, until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for another 1–2 minutes.
- Pour in the heavy cream, and add the grated Parmesan cheese, Italian seasoning, red pepper flakes, salt, and pepper.
- Stir until the cheese melts and the sauce is smooth.
Step 3: Combine and Serve
- Add the cooked tortellini to the skillet and toss until the pasta is well coated with the creamy sauce.
- Serve immediately, garnished with fresh basil if desired.
- Prep Time: 10
- Cook Time: 15