Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.1 tablespoon olive oil, 2 cloves garlic, minced
- Stir in the chopped sun-dried tomatoes and cook for another minute, allowing their rich flavor to meld with the garlic.1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- Pour in the crushed tomatoes. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to deepen.1 (15 ounce) can crushed tomatoes
- Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. If you like a little heat, now is the time to add the red pepper flakes.1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1/4 teaspoon red pepper flakes
- Season the sauce with salt and freshly ground black pepper to your taste. Remember that sun-dried tomatoes can be salty, so taste before adding too much salt.Salt and freshly ground black pepper
- While the sauce is simmering, cook the tortellini according to package directions in a separate pot of salted boiling water. Tortellini typically cooks very quickly, usually 3-5 minutes.1 (9 ounce) package refrigerated tortellini
- Drain the tortellini well and add it directly to the skillet with the sauce. Gently toss the tortellini in the sauce until each piece is thoroughly coated.1 (9 ounce) package refrigerated tortellini
- Serve the Marry Me Tortellini hot, garnished with extra grated Parmesan cheese and fresh, thinly sliced basil leaves for a pop of color and freshness.1/4 cup grated Parmesan cheese, 2 tablespoons fresh basil leaves, thinly sliced
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if needed, or microwave individual portions.
