Tomato Tortellini

Tomato forward and cheesy, this was an instant keeper in our rotation.

Ingredients

• 2lb Tortellini
• 6 tbs - butter
• 2 small onion
• 4 cloves garlic
• 16-20 cherry tomatoes cut in half
• 4 tbs - sun dried tomatoes
• 2 tbs tomato paste
• 2 cup - heavy cream
• 1 cup - shredded Parmesan cheese
• 2 cup - spinach shredded
• 2 tsp - dried oregano
• 1 tsp - Italian seasoning
• Salt and pepper to taste
• Red chili flakes for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until they are tender. Drain and set aside.
2. While pasta cooks, in a large skillet, heat the unsalted butter and olive oil over medium heat.
3. Add the chopped onion and cook for about 2-3 minutes until it becomes translucent.
4. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
5. Pour in the cherry tomatoes, oregano, Italian seasoning, salt and pepper. Mix well. Add sun dried tomatoes and tomatoes paste. Mash with spoon or fork. Let the tomato sauce simmer for about 5 minutes to allow the flavors to meld.
6. Reduce the heat to low and pour in the heavy cream. Stir until the sauce becomes creamy and well combined.
7. Add the shredded Parmesan cheese and continue to stir until the cheese is melted into the sauce.
8. Add a little pasta water if the sauce is too thick.
9. Add shredded spinach.
10. Add the cooked tortellini to the creamy tomato sauce. Gently toss the tortellini in the sauce until they are well coated. Ready to serve.