This tortellini in sun-dried tomato cream sauce is silky, basil-scented, and ready in less time than you think. A satisfying dinner you can have on the table in about 15 minutes.
Serve with roasted vegetables or a crisp green salad for a complete meal.
Some nights I don’t feel like spending time shopping or cooking, but I still need a good dinner. That’s when a package of stuffed pasta like tortellini becomes a lifesaver. It’s a smart, time-saving shortcut: a few minutes in boiling water and a simple, flavorful sauce are all it takes.
This sun-dried tomato cream sauce comes together while the tortellini cooks, making the whole meal fast, economical, and very satisfying. The sauce is a blend between a basic tomato base and a creamy finish — a lovely pink sauce that balances brightness and richness.
Easy tortellini recipe
This dish is done in about 15 minutes with only a handful of ingredients. Fresh tortellini can cook in just 2–3 minutes once the water is boiling, and the sauce takes roughly the same amount of time. That means dinner is a quick two-step process: boil the pasta and make the sauce.
Grab ready-made tortellini from the fridge or store, and you can turn out a flavorful dinner without fuss. The method is versatile — the same creamy, tomato-forward sauce works well with ravioli, gnocchi, regular pasta shapes, or even spooned over grilled chicken or meatballs.
Sun-dried tomato cream sauce
The sauce is built on olive oil infused by sun-dried tomatoes, a little garlic, crushed tomatoes or passata for body, and cream to bring everything together into a silky coating for the pasta. Finish with freshly grated Parmesan and basil to add brightness and depth.
This sauce is light enough for a weekday meal yet indulgent enough to feel special. Because it’s so adaptable, I often make extra and use it the next day with a different pasta or as a sauce for protein.
Recipe Tips and Notes
- Stuffed pasta of any kind is a fast, satisfying option for weeknights. This sauce works with many fillings and pasta shapes, so feel free to substitute what you have.
- Tortellini cook very quickly, so have the water boiling and all ingredients prepped before you start the sauce. That way everything finishes together.
- Both heavy and light cream can be used. Heavy cream yields a richer, silkier sauce. If you use lighter cream, skip adding too much pasta water to avoid a runny finish; simmer down to your desired thickness.
- Fresh basil brightens the sauce. Dried basil will work in a pinch, but fresh offers the best flavor and aroma.
- Greens like baby spinach or kale can be stirred into the sauce at the end for added color and nutrients. They wilt quickly into the hot sauce.
- Reserve a cup of pasta cooking water before draining. A few tablespoons of the starchy water help the sauce cling to the tortellini and achieve a creamy consistency.
- Use freshly grated Parmesan or another hard cheese for the best melting and flavor. Pre-grated cheeses often contain anti-caking agents that can prevent a smooth, silky sauce.
Serving suggestions
This creamy tortellini pairs beautifully with a fresh side, such as a green salad or a simple Caprese-style tomato and mozzarella salad. Garlic bread or crusty bread is always welcome for mopping up the sauce. A final grind of black pepper and an extra sprinkle of Parmesan elevate the dish.
For best flavor, toss the tortellini and sauce together in the pan before serving. This gives the pasta time to absorb the sauce and ensures an even coating.
Storage and leftovers
Tortellini dishes are best eaten fresh and hot. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of cream or reserved pasta water if needed to re-loosen the sauce. Cream-based pasta does not freeze well and is best thawed only when cooked fresh.
Ingredients
- 250g / 1/2 lb tortellini (any filling)
- 1 tbsp olive oil (from the jar of sun-dried tomatoes if available)
- 4–5 sun-dried tomatoes, packed in oil, sliced
- 2 cloves garlic, pressed or finely chopped
- 4 tbsp crushed tomatoes or tomato passata
- 125ml / 1/2 cup double cream or heavy cream
- 50g / 1/2 cup freshly grated Parmesan
- Salt and pepper to taste
- 4–5 fresh basil leaves, torn (or 1/2 tsp dried basil)
Instructions
- Cook the tortellini in a large pot of salted boiling water according to the package directions. Reserve 1/2 to 1 cup of the cooking water before draining.
- While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the sliced sun-dried tomatoes and garlic and sauté briefly for 1–2 minutes, taking care not to brown the garlic.
- Stir in the crushed tomatoes or passata and the sliced basil. Cook for another minute, then pour in the cream and stir to combine.
- Sprinkle in the Parmesan and stir until it melts into the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
- Drain the tortellini and add it to the pan with the sauce. Toss gently to coat and heat through. Taste and adjust seasoning with salt and pepper. Serve immediately with extra Parmesan and basil.
Nutrition information is provided as an estimate and should be used as a guideline only.