Ingredients
Equipment
Method
- Cook the tortellini according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.
- Pour in the heavy cream and chicken broth, whisking to combine. Bring to a gentle simmer.
- Add the chopped sun-dried tomatoes to the cream mixture and let simmer for 2-3 minutes to allow flavors to meld.
- Reduce heat to low and gradually stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked tortellini to the skillet and gently toss to coat with the cream sauce.
- If the sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Remove from heat and stir in fresh basil. Season with salt, pepper, and red pepper flakes to taste.
- Serve immediately in warmed bowls, topped with additional Parmesan cheese and fresh basil.
- Enjoy while hot for the best texture and flavor experience.
Notes
For extra protein, add grilled chicken or shrimp. Can substitute half-and-half for lighter version. Best served immediately while sauce is creamy and hot.