85% would make this again

Tortellini Pasta Recipe

Q: How long should I cook tortellini so it isn’t mushy?

Cook tortellini in plenty of boiling salted water just until it is tender but still springy to the bite. Usually 3–5 minutes for fresh and 4–6 minutes for frozen - then drain right away so it doesn't overcook. If you are adding it straight into the sauce, let it finish cooking there for the last minute or so so the sauce clings to it nicely. Checking one piece for texture is the best way to know when it’s done.

Q: Can I cook tortellini directly in the sauce instead of boiling first?

Yes, with fresh or refrigerated tortellini you can add it to a simmering sauce and cook it there as long as the sauce has enough liquid. The pasta will absorb flavour from the sauce and you save a pot, but make sure you stir so the tortellini cooks evenly and doesn’t stick. This technique works best with plenty of sauce and a covered pan.

Q: What kind of sauce goes best with cheese tortellini?

Cheese tortellini loves tomato-based sauces like simple tomato basil, creamy tomato, or even a light marinara. The bright fresh sweetness pairs perfectly with the cheesy centre. A drizzle of olive oil, a handful of basil and some grated cheese on top bring it all together without fuss.

Q: How do I keep the tomato sauce from being too sharp?

A pinch of sugar added while the sauce simmers will help balance acidity, and cooking the sauce gently until the flavours develop makes it taste sweeter and richer without changing the basic ingredients. Finishing with fresh basil also gives a fresh, mellow brightness.

Q: Can I freeze leftover tortellini pasta with sauce?

You can! store cooled leftovers in an airtight box and freeze for up to two months. Thaw in the fridge before reheating gently on the stove with a splash of water or extra sauce so it doesn’t dry out. It won’t be quite as perfect as fresh but it still tastes great the next day.

Q: What can I add to a basic tomato and basil tortellini to make it more exciting?

Grated Parmesan or Pecorino adds a salty finishing touch, roasted veggies like courgettes or mushrooms bring more colour and texture, and a pinch of chilli flakes gives a gentle heat if you want a bit more depth. Fresh basil at the end keeps the flavours bright and vibrant.

Vish G

December 20, 2025

Dinner just got easier and happier with this Tortellini Pasta Recipe sneaking into your weekly plans. It comes together fast with rich flavour and everyday ingredients. An Italian inspired dish that’s perfect for busy nights when you still want a homemade meal.

PREP TIME

10 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

500 g or 18 oz cheese tortellini
2 tablespoons olive oil
1 small onion finely chopped
3 garlic cloves finely chopped
800 g or 28 oz canned whole tomatoes crushed by hand
1 teaspoon salt plus more to taste
Black pepper to taste
1 teaspoon sugar optional and only if needed
A handful of fresh basil leaves torn
50 g or 1.75 oz grated Parmesan or vegetarian hard cheese
Pasta cooking water as needed

Instructions

Bring a large pot of well salted water to a boil and cook the tortellini according to the package until just tender. Reserve one cup of the cooking water, then drain.
Heat the olive oil in a wide pan over medium heat and add the onion. Cook for about five minutes until soft and lightly golden, stirring often.
Add the garlic and cook for about thirty seconds until fragrant, making sure it does not brown.
Add the crushed tomatoes, salt, and a few turns of black pepper. Stir well and let the sauce gently simmer for ten to fifteen minutes until slightly thickened and flavourful.
Taste the sauce and add the sugar only if the tomatoes taste too sharp. Adjust salt if needed.
Add the cooked tortellini to the sauce and toss gently to coat. Add a splash of the reserved pasta water if the sauce feels too thick.
Remove the pan from the heat and stir in most of the fresh basil.
Serve hot topped with grated cheese and the remaining basil. Enjoy straight away for the best flavour and texture.