Creamy Tomato Pasta
When dinner tastes this good and comes together this easily, I know it’s a keeper. Tortellini, a creamy tomato broth, it’s so good!
When dinner tastes this good and comes together this easily, I know it’s a keeper. Tortellini, a creamy tomato broth, it’s so good!
Ingredients
Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat. Add the halved Roma tomatoes, cut side down.
- 2
Cook for 7–8 minutes, lid on, until the tomatoes soften and start to blister. Remove the skins with a fork. Mash gently with a spoon to release their juices. Sprinkle with garlic powder, oregano, basil, black pepper, and a good pinch of salt.
- 3
Pour in the chicken broth and heavy cream, then bring to a gentle simmer. Add the tortellini and cook according to package directions, stirring occasionally, until the pasta is tender and the sauce has thickened.
- 4
Stir in the Parmesan until creamy and well combined.
- 5
Remove from heat and top with the ball of burrata. Let it melt slightly, then tear into pieces before serving.
Notes & Tips
*Edit: Some people have mentioned that this recipe comes out a bit too soupy, this might depend on the type of tortellini (fresh, refrigerated, or dry) and how long it simmers. So, if you’d like, you can start with 1 cup of broth and add more gradually as the tortellini cooks until it reaches your preferred consistency. Remember that the tortellini will also continue to soak up the sauce as you remove it from the stove.
Prep Time
5
minutes
Cook Time
25
minutes
Total Time
30
minutes
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