From the Cook
From the Cook
From the Cook
From the Cook
1/5
Tortellini with Pink Sauce
Instructions
1
|
Cook tortellini in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
2
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In a large pan over medium heat, melt butter and olive oil together.
3
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Add minced garlic and sauté until fragrant. Stir in tomato paste and cook for 2–3 minutes until it deepens in color.
4
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Pour in heavy cream and bring to a gentle simmer.
5
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Season with salt, pepper, garlic powder, and onion powder. Mix well.
6
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Add Parmesan, mozzarella, and chopped basil. Stir until cheeses are fully melted and sauce is smooth.
7
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Add cooked tortellini and a splash of pasta water. Toss everything together and let it cook for a few minutes to thicken.
8
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Top with extra Parmesan and basil before serving.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of pasta cooking water before draining, as its starchy consistency helps create a silkier, more cohesive pink sauce that clings perfectly to the tortellini.
- Tomato Paste Caramelization Secret 🍅When adding tomato paste, cook it for 2-3 minutes before introducing other liquids to develop a deeper, more concentrated flavor that elevates the entire sauce.
- Cheese Melting Technique 🧀Remove the sauce from direct heat when adding cheeses and stir gently to prevent separation, ensuring a smooth and creamy texture without graininess.
- Fresh Basil Layering 🌿Tear fresh basil leaves instead of chopping to release more aromatic oils, and add half during cooking and half as a fresh garnish for maximum flavor complexity.
- Cream Stabilization Trick 🥄Temper the heavy cream by adding a small amount of the hot sauce to it first, then slowly incorporate to prevent curdling and ensure a smooth, stable sauce.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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