Italian
Creamy Tomato-Spinach Tortellini
Cheese tortellini coated in a clingy tomato-cream sauce with tender spinach, garlic, and Parmesan.
4 servings · 5 minutes prep · 15 minutes cook
Ingredients
Pasta
- 20 oz
- 1 tbsp
- 3 cloves, finely minced
- 1 14.5-oz can, preferably fire-roasted, with juices
- 1/2 tsp, Diamond Crystal, plus more for the cooking water
- 1/4 tsp, freshly ground
- 1/2 cup
- 5 oz, baby spinach
- 1/3 cup, finely grated, plus more for serving
- 1/2 cup, reserved from cooking the tortellini; use only as needed
Directions
Cook the Tortellini
- Bring a large pot of well-salted water to a boil while you start the sauce. Once the tomatoes are simmering, cook the refrigerated cheese tortellini for 1 minute less than the package's al dente time. Reserve pasta water, then drain without rinsing.
Build the Sauce
- While the pasta water heats, heat the extra virgin olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds, until fragrant but not browned. Add the diced tomatoes, kosher salt, and black pepper. Simmer briskly for 5 minutes, stirring occasionally, until the tomato juices are visibly reduced.
- Reduce the heat to medium-low. Stir in the heavy cream and simmer gently for 2 minutes without letting the sauce boil hard. Add the fresh spinach by handfuls, turning each addition through the sauce just until wilted.
Finish the Pasta
- Add the drained tortellini and parmesan. Toss gently over low heat for 1–2 minutes, adding the reserved pasta water 1 tablespoon at a time only if the sauce is too tight, until the tortellini is tender and evenly coated. Serve immediately with additional Parmesan.
