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Tortellini with Pink Sauce
This Tortellini with Pink Sauce is creamy, cheesy, and irresistibly comforting. It starts with a base of butter and garlic, followed by tomato paste cooked until rich and caramelized. Heavy cream transforms the sauce into a velvety pink blend, seasoned with classic Italian spices. A mix of Parmesan, mozzarella, and fresh basil brings depth and freshness, coating every bite of tender tortellini. It’s the ultimate quick weeknight dinner or a cozy weekend treat—simple, satisfying, and seriously delicious.
Tortellini with Pink Sauce
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook tortellini in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- Step 2
In a large pan over medium heat, melt butter and olive oil together.
- Step 3
Add minced garlic and sauté until fragrant. Stir in tomato paste and cook for 2–3 minutes until it deepens in color.
- Step 4
Pour in heavy cream and bring to a gentle simmer.
- Step 5
Season with salt, pepper, garlic powder, and onion powder. Mix well.
- Step 6
Add Parmesan, mozzarella, and chopped basil. Stir until cheeses are fully melted and sauce is smooth.
- Step 7
Add cooked tortellini and a splash of pasta water. Toss everything together and let it cook for a few minutes to thicken.
- Step 8
Top with extra Parmesan and basil before serving.
Tips & Tricks
Per serving
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