Best Tomato Cream Tortellini Recipes

TORTELLINI WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

SHRIMP & TORTELLINI IN TOMATO CREAM

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon zest, 1/8 teaspoon pepper and pepper flakes. Remove and keep warm., In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer., Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese, cream, basil, chives and shrimp. , Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.

THREE CHEESE TORTELLINI WITH SAUSAGE, FENNEL AND TOMATO CREAM

Steps:

• Cook tortellini according to directions, reserving ½ cup water.
• Brown sausage in a large nonstick skillet, stirring occasionally, 7 minutes. Add fennel, shallots and pepper flakes, stirring until softened, 4 minutes. Add wine; simmer until evaporated slightly, 3 minutes.
• Add half & half and marinara; simmer, 5 minutes. Add tortellini, Parmesan, basil and fennel fronds. Stir to coat. Adjust sauce with reserved pasta water.
• Divide into serving bowls.
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TORTELLINI ROSé (TORTELLINI WITH TOMATO CREAM SAUCE)

Steps:

• If opting for mushrooms: In a saucepan, over medium heat, saute mushrooms for 3 minutes; then add garlic and saute for 2 more minutes, then add pasta sauce and cook until heated through. Otherwise: In a saucepan, over medium heat, heat tomato sauce with garlic until heated through.
• Stir in cream, and remove from heat.
• Toss pasta in sauce until evenly coated.
• Sprinkle with cheese, to garnish.

SHRIMP & TORTELLINI IN TOMATO CREAM FOR TWO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon zest, pepper and pepper flakes. Remove and keep warm., In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer., Add the tomatoes, clam juice, wine, vinegar and thyme. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese blend, cream, basil, chives and shrimp. , Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.

TORTELLINI WITH A TOMATO-BASIL CREAM SAUCE

Steps:

• Prepare tortellini as directed on package.
• Chop tomatoes in chunky pieces.
• Blend bouillon with basil, parsley and pepper into the tomatoes.
• Saute the garlic in olive oil until just white.
• Add to the sauce and bring just to a simmer.
• When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese.
• Stir well and blend the tortellini into the pan of tomato basil cream sauce.
• Serve, topped with parsley and cheese.

SHRIMP & TORTELLINI IN TOMATO CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon peel, 1/8 teaspoon pepper and pepper flakes. Remove and keep warm. In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese, cream, basil, chives and shrimp. Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.

TORTELLINI WITH TOMATO CREAM SAUCE

Steps:

• Boil tortellini in salted water as directed on package. Meanwhile, saute onion, zucchini, and mushrooms in two tablespoons of butter with the basil. When they are soft, add the chopped tomatoes. Cook until the tomatoes have lost their rawness, then crumble the bacon strips into the mixture. Add the cream or half and half, depending on how rich you want it to be. Do not let mixture boil, but keep warm until the tortellini is finished cooking. Pour the drained pasta into the skillet with the vegetables and cream sauce. Stir to coat, and add parmesean or romano cheese to taste. Add a sprinkle of freshly ground pepper at the table.

SHRIMP & TORTELLINI IN TOMATO CREAM

Steps:

• •Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon peel, pepper and pepper flakes. Remove and keep warm. • In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer. • Add the tomatoes, clam juice, wine, vinegar and thyme. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese blend, cream, basil, chives and shrimp. • Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

SAUSAGE & TORTELLINI IN TOMATO CREAM SAUCE

Steps:

• 1. Heat olive oil in a deep skillet. Add sausage and brown. Add garlic and heat for 1 minute.
• 2. Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes or until pasta is cooked through. Sprinkle with additional parmesan cheese if desired.

TOMATO CREAM TORTELLINI

Steps:

• For Tomato sauce: Heat oil and saute onion and garlic until soft.
• Add remaining ingredients, stir and bring to a boil.
• Simmer about 30 minutes.
• For Cream sauce: Mix all ingredients in saucepan.
• Bring to a slow simmer once cheese is melted.
• Mix well.
• Add to tomato sauce and stir into cooked tortellini.

SHRIMP & TORTELLINI IN TOMATO CREAM FOR TWO RECIPE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon peel, pepper and pepper flakes. Remove and keep warm.
• In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
• Add the tomatoes, clam juice, wine, vinegar and thyme. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese blend, cream, basil, chives and shrimp.
• Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired. Yield: 2 servings.