Refrigerated tortellini already has a filling, so you are not making a sauce from scratch and a pasta from scratch on a Tuesday. This skillet uses crushed tomatoes, a little cream, and the starchy pasta water the tortellini throws off as it simmers.
Ingredients (serves 4)
- 1 Tbsp (15 ml) olive oil
- 3 garlic cloves, minced
- ½ tsp red pepper flakes
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 1 tsp Italian seasoning
- ½ tsp kosher salt, plus more to taste
- 20 oz (567 g) refrigerated cheese tortellini
- ⅓ cup (80 ml) heavy cream
- ½ cup (50 g) grated Parmesan, plus more for serving
- 2 cups (60 g) baby spinach
- Black pepper
- Fresh basil, torn (optional)
Method
- Heat the olive oil in a 12-inch skillet over medium heat. Add the garlic and red pepper flakes and cook 30 seconds, until fragrant but not brown.
- Stir in the crushed tomatoes, broth, Italian seasoning, and salt. Bring to a simmer.
- Add the tortellini and stir so the pasta is mostly submerged. Cover and cook 4 minutes.
- Uncover, stir, and simmer 3–4 minutes more, until the tortellini is tender and the sauce has thickened slightly. If the pan looks dry, add 2 tablespoons of water.
- Reduce the heat to low. Stir in the cream and Parmesan until the sauce turns silky, about 1 minute.
- Fold in the spinach and cook 1 minute, just until wilted.
- Taste for salt and pepper. Serve with extra Parmesan and basil if you have it.
Cook’s note
Frozen cheese tortellini works; add 2 extra minutes covered in step 3 and do not thaw first. Avoid dried tortellini here — it needs more liquid and time than this method allows.
What to serve with it
A green salad with a sharp vinaigrette. Garlic bread if you want it, but the skillet is already a full plate.
Make-ahead and leftovers
Best eaten the night you cook it. Refrigerate leftovers 2 days; the pasta keeps soaking sauce. Reheat gently with a splash of broth. Do not freeze — refrigerated tortellini turns mushy.
Troubleshooting
Sauce too tight? The tortellini drank it. Add water a tablespoon at a time. Sauce too thin? Simmer uncovered 1–2 more minutes before the cream. If garlic browned, it will taste bitter — start over on the garlic, not the whole pan.