Creamy Sun-Dried Tomato Marry Me Tortellini
This creamy sun-dried tomato tortellini dish is a flavorful and satisfying meal that comes together quickly, making it perfect for a weeknight dinner or a special occasion.
Equipment
- Large pot
- Large skillet or Dutch oven
Ingredients
Main Ingredients
- 19 oz (538g) package fresh or frozen cheese tortellini
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 large shallot finely chopped
- 1/2 cup sun-dried tomatoes packed in oil drained and chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 1 (14.5 oz) can diced tomatoes undrained
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 2 cups fresh spinach
- Salt and freshly ground black pepper to taste
- Fresh basil leaves chopped, for garnish
Instructions
Instructions
- Cook tortellini in a large pot of salted boiling water according to package directions until al dente, usually 2-4 minutes for fresh tortellini. Drain, reserving about 1/2 cup of the pasta cooking water.
- While tortellini cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and chopped shallot, cooking for 2-3 minutes until fragrant and softened.
- Stir in the chopped sun-dried tomatoes, dried oregano, and optional red pepper flakes, cooking for 1 minute until fragrant.
- Pour in diced tomatoes and broth, bring to a simmer, and cook for 5-7 minutes to meld flavors and slightly reduce the sauce.
- Reduce heat to low and stir in the heavy cream.
- Add cooked tortellini and fresh spinach to the sauce, stirring until the spinach is just wilted, about 1-2 minutes. If needed, add reserved pasta water to reach desired consistency.
- Stir in 1/2 cup of Parmesan cheese until melted and smooth, then season with salt and pepper to taste. Garnish generously with fresh chopped basil before serving immediately.
Notes
For extra richness, a splash of white wine can be added before the broth. Adjust the amount of red pepper flakes to your preferred spice level. This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.