30 Minute Cheese Tortellini Easy Creamy Tortellini: Weeknight Dream

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to the package directions (usually 2–3 minutes). Before draining, scoop out at least 1 cup of the cloudy, starchy pasta water. Drain the pasta and set it aside.
2. In a large Dutch oven or high-sided skillet, melt 1 tablespoon of butter with 2 tablespoons of olive oil over medium heat. Add diced onion (implied quantity, typically 1/2 medium onion) and cook for about 3 minutes until softened. Then, add the minced garlic and chopped sun-dried tomatoes, stirring constantly until the garlic is intensely fragrant (about 60 seconds). Do not let the garlic burn!
3. Pour in the canned crushed tomatoes and the broth. Bring this mixture to a light simmer and scrape up any lovely brown bits stuck to the bottom of the pan. Let it bubble gently for about 5 minutes until it reduces slightly. This allows the tomato flavor to mellow and concentrate.
4. Reduce the heat to low (very important!). Slowly stir in the heavy cream and half of the grated Parmesan. Season generously with salt, pepper, and oregano. The sauce should turn a beautiful rosy-orange color. Simmer gently, just until it thickens slightly and coats the back of your spoon (2–3 minutes).
5. Add the cooked, drained tortellini directly into the sauce. Toss gently to ensure every piece of cheese tortellini pasta is completely covered. If the sauce looks too thick or dry, add the reserved pasta water, 1/4 cup at a time, until you reach your desired consistency.
6. Remove from the heat, stir in the fresh chopped basil, and serve immediately with extra Parmesan.