Mastering Creamy Tomato Basil Tortellini: How-To

• Bring a large pot of salted water to a boil. Add 2 cups of cheese tortellini and cook according to the package instructions until al dente, about 3 to 5 minutes. Drain and set aside, reserving a small cup of pasta water.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and golden but not browned.
• Pour in the 15-ounce can of crushed tomatoes and stir well with the garlic. Sprinkle in 1 teaspoon of dried basil, season with salt and pepper to taste. Let simmer gently for 8 to 10 minutes, stirring occasionally.
• Lower the heat and slowly stir in 1 cup of heavy cream. Mix until fully incorporated and let the sauce simmer for another 3 to 5 minutes.
• Add the drained tortellini directly into the skillet with the sauce. Toss gently to coat each piece. Add reserved pasta water if the sauce is too thick.
• Transfer the creamy tortellini to serving bowls. Top with fresh basil leaves and a generous sprinkle of freshly grated Parmesan cheese. Serve immediately.