A delightful twist on a classic tortellini dish, featuring a creamy tomato-basil sauce that is both rich and flavorful.
Cook the tortellini according to the package instructions until al dente.
Ensure the water is well-salted for flavorful pasta.
Dice the tomatoes into small chunks.
Use a sharp knife to avoid squishing the tomatoes.
In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the diced tomatoes, chicken bouillon, basil, parsley, and black pepper to the skillet. Stir and simmer for 5 minutes.
Crush the tomatoes slightly with the back of the spoon for a thicker sauce.
Pour in the heavy cream and bring the mixture to a gentle boil. Stir in the Parmesan cheese until melted and smooth.
Keep stirring to prevent the cream from curdling.
Combine the cooked tortellini with the sauce in the skillet. Toss to coat evenly.
Ensure the tortellini is well-drained to avoid watering down the sauce.
Serve the tortellini hot, garnished with additional parsley and Parmesan cheese.
Warm plates before serving to keep the dish hot longer.
