Creamy Tomato Vodka Tortellini

• 8 oz cheese tortellini
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup tomato vodka sauce
• 1/2 cup heavy cream
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Cook tortellini according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. 3 Stir in garlic and red pepper flakes, cooking for another minute.
4. 4 Pour in the tomato vodka sauce and bring to a simmer.
5. 5 Stir in heavy cream and Parmesan cheese until sauce is smooth and creamy.
6. 6 Add cooked tortellini to the sauce, tossing to coat.
7. 7 Season with salt and pepper to taste.
8. 8 Serve immediately, garnished with fresh basil leaves.

Equipment

• Large pot
• Skillet
• Wooden spoon

Variations

• Add grilled chicken or shrimp for a heartier meal.
• Use whole wheat tortellini for a healthier twist.

Substitutions

• Substitute heavy cream with half-and-half for a lighter sauce.
• Use a dairy-free cream alternative for a vegan version.

Pairings

• Pairs well with a chilled Pinot Grigio or a sparkling water with lemon.
• A side Caesar salad complements this dish beautifully.

Nutrition

Tips

• Use store-bought tomato vodka sauce to save time, but homemade is always a treat!
• For extra richness, stir in a tablespoon of butter at the end.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of milk or cream.

Serving Suggestions

• Pair with a crisp green salad and garlic bread for a satisfying meal.
• A sprinkle of toasted pine nuts adds a delightful crunch.

FAQ