Creamy Tomato Pasta
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.
Servings: 4 servings
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.