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Just go ahead and add this Creamy Tomato Pasta to your weekly meal rotation. Sweet cherry tomatoes are simmered in white wine and garlic, then mashed into a sauce along with heavy cream. This easy, rustic method allows the flavors to shine, yielding a bright and delicious meal that requires minimal effort.
Be sure to check out more of my super easy pasta recipes: Boursin Tomato Pasta with Salmon, One-Pan Marry Me Chicken Orzo, Pesto Sun-Dried Tomato Pasta, and One-Pan Butter Parmesan Pasta.
Tell Me More About Creamy Tomato Pasta
This easy creamy tomato pasta with tortellini is quick, delicious, and vibrant. Anytime you combine garlic, white wine, and heavy cream, you are bound to get a memorable meal. The sad part of my job as a food blogger is that there are always new meals in rotation in my kitchen.
Not to mention, I work so much that sometimes a Chipotle run is more feasible than cooking (after a whole day of testing recipes and doing loads of dishes). But this creamy tomato pasta is something special and low effort. It literally lives in my mind rent-free! This recipe stands out as my favorite go-to recipe, and one I am confident you’ll make again and again.
We blister sweet cherry tomatoes in white wine, mash them up, add in heavy cream and parmesan, then toss in tortellini. It’s that easy, and insanely flavorful and rustic. Serve it up with some crusty bread to dip in the luscious sauce.
What You’ll Need
You won’t even need a shopping cart for this short list of ingredients; a hand-held basket will suffice! Be sure to review the recipe card below for precise measurements for this creamy tomato pasta.
Tomatoes – choosing the right tomatoes is super important as it’s the star. My top recommendation is Sunset’s Sugar Bombs or Honey Bombs. You want a quality brand that offers deep red tomatoes.
Tortellini – there are numerous options to choose from when it comes to pre-made tortellini, and any flavor will work. You can opt for four-cheese, spinach, or select one with a meat option, such as Italian sausage, chicken, or lobster.
Garlic & Butter – we use a small amount of butter, but a generous amount of garlic (it’s one of my favorite ingredients in the kitchen, and I arguably overuse it, LOL).
White Wine – choose either a Sauvignon Blanc or a Pinot Grigio, as they are citrusy and have a high acid level that pairs well with the tomatoes and basil.
Heavy Cream – just enough to make the sauce creamy without being overly indulgent.
Parmesan – duh, cause do you even make a pasta recipe without parmesan??
Basil – optional, but adds a great, herby, fresh flavor.
How to Make Easy Creamy Tomato Pasta
In a large skillet over medium-low heat, saute the garlic with the butter until fragrant. Add in the cherry tomatoes and white wine. Bring to a low simmer and cover. Cook on low heat for 10 minutes or until the skins have blistered.
Use tongs or a fork and remove the outer skin of each tomato for a smoother sauce. Use a potato masher or large fork to break up each tomato, turning them into a sauce.
Add in the heavy cream, salt, pepper, and red pepper flakes and stir to combine.
Bring a pot of water to a boil and cook the tortellini according to the package instructions; it usually takes just 3 minutes to cook. Add the cooked tortellini to the tomato sauce.
Add in the parmesan cheese, stirring to combine. Top with basil and serve. There you have it, the easiest creamy tomato pasta.
Recipe Success Tips
This tortellini creamy tomato pasta recipe is so straightforward to make, but there are a few tips to ensure your success whenever I am making pasta dishes:
- Choose premium tomatoes – quality sweet cherry or grape tomatoes, such as Sunset’s Flavor Bombs. They ARE the sauce so the pasta will taste as good as this star ingredient.
- Watch your heat – if the burner is too hot it will curdle the cream and the sauce will split and there are few things worse than a ruined meal. Be sure the heat never exceeds medium-low.
- Grate parmesan cheese off the block – a block of parmesan cheese will add much more flavor than a shelf-stable variety that has binding agents and fillers.
- Don’t substitute the cream – milk or even half-and-half may result in a thinner consistency.
Serving Suggestions
This white wine-infused creamy tomato pasta recipe is a complete meal on its own, but would it hurt to pair this with a slice of crusty bread or easy garlic bread? You can also add a protein like my perfect chicken breasts, or instead, brown some crumbled Italian sausage in the skillet with some finely chopped onions and garlic then remove before adding the tomatoes.
Looking for More Easy Pasta Recipes?
Boursin Tomato Pasta with Salmon
One-Pan Marry Me Chicken Orzo
Pesto Sun-Dried Tomato Pasta
One-Pan Butter Parmesan Pasta
Easy Chicken Pesto Pasta
Cheesy Broccoli Chicken Pasta Bake
I hope you enjoyed this easy, creamy tomato pasta recipe! Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Creamy Tomato Pasta
Ingredients
- 2 pints sweet cherry tomatoes like Sunset sugar bombs
- 20 ounce bag tortellini 4-cheese or flavor of your choice
- 5 cloves garlic minced
- 2 tablespoons butter
- 2/3 cup dry white wine like sauvignon blanc that’s good enough to drink
- 1 cup heavy cream
- 1 cup parmesan grated or shredded
- 1/4 cup basil sliced
Instructions
- In a large skillet over medium-low heat, saute the garlic with the butter until fragrant. Add in the cherry tomatoes and white wine. Bring to a low simmer and cover. Cook on low heat for 10 minutes or until the skins have blistered.
- Use tongs or a fork and remove the outer skin of each tomato for a smoother sauce. Use a potato masher or large fork to break up each tomato, turning them into a sauce.
- Add in the heavy cream, salt, pepper, and red pepper flakes and stir to combine.
- Bring a pot of water to a boil and cook the tortellini according to the package instructions; it usually takes just 3 minutes to cook. Add the cooked tortellini to the tomato sauce.
- Add in the parmesan cheese, stirring to combine. Top with basil and serve. There you have it, the easiest creamy tomato pasta.
Notes
- Choose premium tomatoes – quality sweet cherry or grape tomatoes, such as Sunset’s Flavor Bombs. They ARE the sauce so the pasta will taste as good as this star ingredient.
- Watch your heat – if the burner is too hot it will curdle the cream and the sauce will split and there are few things worse than a ruined meal. Be sure the heat never exceeds medium-low.
- Grate parmesan cheese off the block – a block of parmesan cheese will add much more flavor than a shelf-stable variety that has binding agents and fillers.
- Don’t substitute the cream – milk or even half-and-half may result in a thinner consistency.
