Creamy Tomato and Herb Tortellini Sauce from Scratch Recipe

Introduction

Making your own pasta sauce from scratch is easier than you think and brings a fresh, rich flavor to your dish. This creamy tomato sauce with herbs pairs perfectly with tortellini, turning a simple meal into something special.

Ingredients

• 500 g dry tortellini
• 2 tbsp olive oil
• 2 shallots
• 1 garlic clove
• 1 stalk celery
• 1-2 tbsp sugar
• 500 ml passata or strained tomatoes
• 250 ml cream
• 1 tsp oregano
• ½ tsp thyme
• ¼ tsp pepper
• 1 tsp salt
• 1 ladle pasta water
• Parmesan for topping (optional)

Instructions

1. Step 1: Cook the tortellini according to package instructions in salted boiling water until al dente. Reserve one ladle of pasta water before draining.
2. Step 2: Meanwhile, finely chop the shallots, garlic, and celery stalk.
3. Step 3: Heat olive oil in a pan over medium heat. Add the shallots, garlic, and celery and sauté until softened and fragrant, about 5 minutes.
4. Step 4: Stir in the sugar and cook for another minute to balance the acidity.
5. Step 5: Pour in the passata, then add oregano, thyme, salt, and pepper. Let the sauce simmer gently for 10 minutes, stirring occasionally.
6. Step 6: Reduce the heat and stir in the cream and the reserved pasta water. Mix well and heat through without boiling.
7. Step 7: Combine the cooked tortellini with the sauce, tossing to coat evenly.
8. Step 8: Serve immediately, topped with freshly grated Parmesan if desired.

Tips & Variations

• Use fresh herbs if available for a brighter flavor.
• For a spicier sauce, add a pinch of chili flakes when sautéing the vegetables.
• Swap cream for a dairy-free alternative to make the sauce vegan-friendly.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if it has thickened. Cooked tortellini is best eaten fresh but can be refrigerated for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta with this sauce?

Yes, this creamy tomato sauce works well with many pasta types such as penne, fusilli, or spaghetti. Adjust cooking times accordingly.

Can I prepare this sauce in advance?

Absolutely. The sauce can be made a day ahead and stored in the fridge. Reheat gently before serving and mix with freshly cooked pasta for the best texture.

Creamy Tomato and Herb Tortellini Sauce from Scratch Recipe

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★★★★★

4.7 from 61 reviews

Learn how to make delicious homemade pasta sauces from scratch with simple, fresh ingredients. This recipe guides you through preparing a creamy tomato sauce perfect for dry tortellini, enhanced with aromatic herbs and finished with Parmesan cheese for a rich, satisfying meal.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 500 g dry Tortellini

Sauce

• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 1 garlic clove, minced
• 1 celery stalk, finely chopped
• 1–2 tablespoons sugar
• 500 ml passata or strained tomatoes
• 250 ml cream
• 1 teaspoon oregano
• ½ teaspoon thyme
• ¼ teaspoon black pepper
• 1 teaspoon salt
• 1 ladle of pasta water

Topping

• Parmesan cheese (optional)

Instructions

1. Prepare the pasta: Bring a large pot of salted water to a boil and cook the dry tortellini according to package instructions, usually about 3-5 minutes until al dente. Reserve one ladle of pasta water before draining the pasta.
2. Sauté aromatics: While the pasta cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped shallots, minced garlic, and celery stalk. Cook gently until the shallots become translucent and soft, about 5 minutes.
3. Add sugar and tomatoes: Stir in 1-2 tablespoons of sugar to balance acidity, then pour in 500 ml of passata or strained tomatoes. Mix well and let the sauce simmer gently for 10 minutes to develop flavor.
4. Incorporate cream and herbs: Reduce heat and slowly stir in 250 ml of cream. Add 1 teaspoon oregano, ½ teaspoon thyme, ¼ teaspoon black pepper, and 1 teaspoon salt. Let the sauce cook for another 5 minutes, stirring occasionally to combine all flavors.
5. Finish the sauce: Add the ladle of reserved pasta water to adjust consistency and help the sauce cling to the pasta.
6. Combine pasta and sauce: Toss the drained tortellini in the sauce ensuring each piece is well-coated.
7. Serve: Plate the tortellini and optionally sprinkle grated Parmesan cheese over the top as a garnish for extra richness and flavor.

Notes

• You can substitute cream with a lighter alternative or coconut cream for a different flavor profile.
• To enhance the sauce, add a pinch of chili flakes for a subtle heat.
• If using fresh tortellini, reduce cooking time accordingly.
• Parmesan is optional but highly recommended for authentic taste.
• Reserve pasta water to control sauce consistency and help it bind better to the pasta.

Keywords: homemade pasta sauce, tortellini sauce, creamy tomato sauce, easy Italian sauce, vegetarian pasta sauce