Ingredients:

  • 1 (9-12 ounce / 255-340g) package cheese tortellini (fresh or refrigerated)
  • 1 tablespoon / 15 ml olive oil
  • 1 small yellow onion, finely chopped (about 1 cup / 113g)
  • 2 cloves garlic, minced
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1/2 cup / 120 ml heavy cream (double cream in the UK)
  • 1/4 cup / 15g fresh basil leaves, chopped, plus more for garnish
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons / 30g grated Parmesan cheese (optional)

Instructions:

  1. Cook the tortellini according to package directions in a large pot of salted boiling water. Drain well and set aside.
  2. Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until softened and translucent. Add the minced garlic and cook until fragrant.
  3. Pour in the crushed tomatoes and bring to a simmer. Add the red pepper flakes (if using), salt, and pepper. Simmer, stirring occasionally, to let the sauce thicken slightly.
  4. Stir in the heavy cream and chopped fresh basil. Reduce the heat to low and simmer for another few minutes, allowing the flavours to meld.
  5. Add the cooked tortellini to the sauce and gently toss to coat. Serve immediately, garnished with extra fresh basil and grated Parmesan cheese (if using).