Name: Tortellini with Sun-dried Tomatoes in Cream Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 250g tortellini (any filling); 1 tbsp olive oil (from sun-dried tomatoes jar); 4–5 sun-dried tomatoes, packed in oil, sliced; 2 cloves garlic, pressed; 4 tbsp crushed tomatoes or tomato passata; 125ml double cream or heavy whipping cream; 50g Parmesan cheese, grated; Salt and pepper to taste; 4–5 fresh basil leaves or 1/2 tsp dried basil; 3 tbsp reserved pasta water (as needed)

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This creamy tortellini recipe with sun-dried tomatoes is a quick and comforting meal I can prepare in just 15 minutes. The rich sauce is silky smooth, blending the sweetness of tomatoes with the indulgence of cream and the brightness of fresh basil. It’s one of those dishes that feels luxurious but is simple enough for a busy weeknight.

Why You’ll Love This Recipe

I love this dish because it strikes the perfect balance between elegance and ease. Using store-bought tortellini makes it effortless, while the sauce tastes homemade and indulgent. I also like that I can make it with very few ingredients—just pantry staples like sun-dried tomatoes, garlic, and cream. It’s satisfying without being too heavy, and it works with any filling of tortellini I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

250g tortellini, with any filling I love
1 tbsp olive oil, from sun-dried tomatoes
4–5 sun-dried tomatoes, packed in oil
2 cloves garlic, pressed
4 tbsp crushed tomatoes or tomato passata
125ml double cream/heavy whipping cream
50g Parmesan cheese, grated
Salt and pepper to taste
4–5 fresh basil leaves, or 1/2 tsp dried basil

Directions

I cook the tortellini in a large pot of salted water according to package directions.
While the pasta cooks, I slice the sun-dried tomatoes and crush the garlic. In a pan, I heat a tablespoon of oil from the jar of tomatoes over medium heat, then add the tomatoes and garlic, stirring for a couple of minutes without browning the garlic.
I stir in the crushed tomatoes or passata and basil, cooking briefly before pouring in the cream.
Once blended, I sprinkle in the Parmesan cheese and stir until it melts into the sauce.
I drain the tortellini, reserving 1/2 cup of pasta water. The tortellini goes into the pan, and I stir gently to coat. I add about 3 tablespoons of reserved water to loosen the sauce, adjusting to my preference.
I taste, season with salt and pepper, and serve with extra Parmesan on top.

Servings and timing

This recipe serves 2 people generously. It takes about 5 minutes to prepare and 10 minutes to cook, making the total time just 15 minutes.

Variations

I sometimes use ravioli or another stuffed pasta if that’s what I have at home.
For a lighter option, I swap double cream with single cream, though I skip the pasta water to avoid a thin sauce.
Fresh spinach or kale makes a lovely addition to the sauce.
I like to add a pinch of chili flakes when I want a little heat.
Different cheeses, like Pecorino Romano, can replace Parmesan for a sharper flavor.

Storage/Reheating

I find tortellini with cream sauce is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, I simply use the microwave until warmed through. I don’t recommend freezing it since cream sauces and filled pasta don’t thaw well.

FAQs

Can I use dried sun-dried tomatoes instead of ones packed in oil?

Yes, but I soak them in hot water for 15 minutes to soften before using. The oil-packed ones add more flavor to the sauce, so I prefer those.

What type of tortellini filling works best?

I like cheese-filled tortellini for a creamy and rich dish, but spinach, mushroom, or even meat-filled versions also pair beautifully with the sauce.

Can I make this recipe vegetarian?

Absolutely. I choose cheese or vegetable-filled tortellini and ensure the Parmesan is vegetarian-friendly.

How do I keep the sauce from becoming too runny?

If the sauce feels thin, I let it simmer for a couple of extra minutes to thicken, or I add a little extra Parmesan.

What can I serve alongside this dish?

I enjoy it with a crisp green salad or roasted vegetables. Garlic bread is also a perfect side to mop up the extra sauce.

Conclusion

This tortellini with sun-dried tomato cream sauce is one of my favorite go-to recipes for a quick but indulgent meal. It comes together in just 15 minutes, tastes restaurant-quality, and is endlessly versatile. Whether I keep it simple with cheese tortellini or add extra greens, it never fails to satisfy.