Tortellini in Red Pepper Pink Sauce

Tortellini with a Kick (But Not Too Much, We Ain’t Trying to Hurt Nobody)

Look, some nights you just need a meal that feels fancy but takes no effort—like throwing on a silk robe over your pajamas. This dish? It’s creamy, it’s cozy, and it’s got just enough heat to keep things interesting. That dreamy pink sauce hugs every little tortellini like Nonna after you tell her you’re still single.

Servings: 4 (or 2 if you’re having one of those days)
Time: 20 minutes (because patience is for baking, not pasta)

Ingredients:

• 1 package (20 oz) cheese tortellini (fresh or frozen, we don’t judge)
• 1 small onion, finely chopped
• 3 cloves garlic, minced (more if you like to keep people at arm’s length)
• 1 tablespoon olive oil
• 1 cup heavy cream (because we’re living our best lives)
• ½ cup grated Parmesan cheese (plus more for dramatic effect)
• ¼ cup tomato sauce (not too much, just a hint of that good red)
• ½ teaspoon red-pepper flakes (or more if you like a little danger)
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish (optional, but don’t be lazy)

Instructions:

1. Cook the Tortellini:
Bring a big ol’ pot of salted water to a boil. Throw in the tortellini and cook according to the package directions. Drain and set aside—but keep a little pasta water in case you need to loosen up that sauce later.

2. Make the Sauce:
In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and let it soften, about 5 minutes. Then, add the garlic—let it do its thing for about a minute until your kitchen smells like an Italian dream.

3. Bring it Together:
Stir in the tomato sauce, heavy cream, and red-pepper flakes. Let that beauty simmer for 5-7 minutes, stirring occasionally, until it thickens up a bit. Add the Parmesan and stir until it melts into that velvety goodness. Taste it. Need more salt? Pepper? Go for it.

4. Marry the Pasta and Sauce:
Add the cooked tortellini to the skillet and gently toss it all together. If the sauce gets too thick, add a splash of that reserved pasta water. We want silky, not gluey.

5. Garnish and Serve:
Plate it up, sprinkle on some fresh basil or parsley if you’re feeling fancy, and—of course—extra Parmesan. Always extra Parmesan.

Aunt Loretta’s Wisdom:

• Love spice? Double the red-pepper flakes.
• Want it milder? Skip the spice and pretend it was on purpose.
• Feeling extra indulgent? A little crispy pancetta wouldn’t hurt.
• Got leftovers? Good luck—there won’t be any.

This dish is a weeknight wonder, a date-night cheat code, and a hug in a bowl. Now go on, pour yourself a glass of wine and enjoy. Mangia!