Creamy Sun-Dried Tomato Tortellini

I just wanna take a second to shout-out Giuseppe Cerri, the inventor of tortellini. You’re the real mvp.

Prep Time: 10ish min

Cook Time: 20ish min

Yield: 4-6 servings

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Ingredients

20oz cheese tortellini
2 shallots, sliced thin
3 cloves garlic, minced
1 cup sun-dried tomatoes, rough chopped
4 heaping tbsp sun-dried tomato pesto
3/4 cup heavy cream
2 tbsp olive oil
1/2 tsp red chili flake
1/4 tsp pepper
1 cup pasta water
handful of chopped basil
salt to taste
grated parmesan to top

Instructions

1. Prepare tortellini according to package instructions, making sure to reserve at least 1 cup of pasta water.

2. Heat oil in a large skillet over medium heat. Add shallots and garlic and sauté until soft, about 2-3 minutes.

3. Add sun-dried tomatoes, sun-dried tomato pesto, heavy cream, chili flake, pepper, and pasta water. Stir until well combined.

4. Turn heat down to low and simmer for 5-10 minutes until sauce has thickened. Taste and add salt if needed (you might not need much depending on how salty your pasta water and pesto is).

5. Add tortellini and basil into the sauce. Stir gently until all the pasta is covered in sauce.

6. Serve! Top with a generous helping of grated parmesan.