Ingredients
Scale
- 1 cup reserved pasta water, or substitution
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- ½ cup tomato paste
- 3 tablespoons vodka
- â…“ cup heavy cream
- â…“ cup finely grated parmesan cheese, plus more for topping
- 20 ounces refrigerated cheese tortellini
- 1 cup grated mozzarella cheese
- fresh basil, for topping
Instructions
- Preheat the oven to 400 degrees F.
- To create a starchy pasta water without cooking pasta, mix 1 cup of water with ½ teaspoon of cornstarch and ¼ teaspoon salt. Bring to a boil in a saucepan, then turn off the heat and set aside.
- In a 10 to 12-inch oven-safe saucepan or skillet, melt the butter over medium heat. Add shallots and garlic, cooking until soft. Season with salt and pepper while stirring frequently.
- Stir in the tomato paste and cook for 5 minutes, allowing the color to darken and the flavors to develop.
- Pour in the vodka, scraping the brown bits off the bottom. Add ½ to 1 cup of the reserved pasta water and combine. Stir in heavy cream and parmesan until melted. Adjust seasoning with salt and pepper.
- Fold in the uncooked tortellini, then top with mozzarella and parmesan cheeses.
- Bake for 15 to 20 minutes or until the cheese is melty and bubbly. Serve topped with more parmesan and fresh basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a smoother sauce, blend it before adding tortellini.
Feel free to use different cheese tortellini flavors to enhance the dish.
Add crushed red pepper flakes for a spicy kick.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg