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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 bowls

Calories: 1,225 kcal per serving

Ingredients

½ lb - tortellini
3 tablespoons - butter
1 tbsp - olive oil
3 cloves - garlic
3 tablespoons - tomato paste
1 ¼ cups - heavy cream
½ tsp - salt
¼ tsp - black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ cup - grated Parmesan cheese
½ cup - shredded mozzarella cheese
1 handful - fresh basil
Reserved pasta water

Instructions

Cook tortellini in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a large pan over medium heat, melt butter and olive oil together.
Add minced garlic and sauté until fragrant. Stir in tomato paste and cook for 2–3 minutes until it deepens in color.
Pour in heavy cream and bring to a gentle simmer.
Season with salt, pepper, garlic powder, and onion powder. Mix well.
Add Parmesan, mozzarella, and chopped basil. Stir until cheeses are fully melted and sauce is smooth.
Add cooked tortellini and a splash of pasta water. Toss everything together and let it cook for a few minutes to thicken.
Top with extra Parmesan and basil before serving.

Nutrition