Ingredients:

  • 1 lb refrigerated cheese tortellini
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Fill a large pot with water, add salt, and bring to a rolling boil.
  2. Drop in the tortellini and cook for 1-2 minutes less than the package directions specify.
  3. Reserve 1/2 cup of the starchy pasta water before draining the pasta; set the pasta aside.
  4. Heat olive oil and butter in a skillet over medium-high heat until the butter foams.
  5. Add the halved cherry tomatoes and sauté for 5–7 minutes, stirring occasionally, until the skins blister and the tomatoes soften into a jammy consistency.
  6. Stir in the minced garlic and red pepper flakes; cook for 60 seconds until the garlic smells fragrant.
  7. Reduce heat to medium-low and pour in the heavy cream. Stir constantly for 2 minutes as the sauce thickens.
  8. Fold in the Parmesan cheese, stirring until completely melted and smooth.
  9. Slowly whisk in the reserved pasta water to reach a glossy, velvety consistency.
  10. Toss the undercooked tortellini into the skillet and stir gently for 1–2 minutes over medium heat, allowing the pasta to absorb the sauce.
  11. Remove from heat and fold in the fresh basil.