Name: Burrata Tortellini with Creamy Tomato Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 24-ounce jar marinara sauce (or 3 cups homemade marinara sauce); 3/4 cup heavy cream; 1/4 cup fresh basil, roughly chopped, plus more for serving; 1 clove garlic, grated or finely minced; Pinch of red pepper flakes (optional); 8 ounces burrata cheese, at room temperature; 20 ounces cheese tortellini (fresh or frozen)

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Introduction

This Burrata Tortellini with Creamy Tomato Sauce is a luscious and comforting dish perfect for a cozy night in. The rich cream sauce blended with fresh basil and melty burrata cheese transforms simple tortellini into a flavorful feast.

A large white bowl holds about three layers of tortellini pasta coated in a creamy orange-red sauce, with lightly browned edges adding texture. On top, there is a large dollop of soft white cheese, sprinkled with black pepper, and a small pile of thinly sliced fresh green basil leaves. A silver spoon is placed inside the bowl on the right side, slightly submerged in the sauce. The bowl is set on a white marbled surface, and a few green basil leaves are visible near the top edge outside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 24-ounce jar marinara sauce (or 3 cups homemade marinara sauce)
20 ounces cheese tortellini (fresh or frozen)
3/4 cup heavy cream
1/4 cup fresh basil, roughly chopped (plus more for serving)
1 clove garlic, grated or finely minced
Pinch red pepper flakes (optional)
8 ounces burrata cheese, at room temperature

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until tender.
Step 2: While the tortellini cooks, pour the marinara sauce into a large skillet and bring it to a gentle simmer over medium heat.
Step 3: Stir in the heavy cream, chopped basil, garlic, and red pepper flakes if using. Reduce the heat to low and keep the sauce warm.
Step 4: Drain the cooked tortellini and add it directly to the skillet with the creamy tomato sauce. Toss gently to coat the pasta evenly.
Step 5: Divide the sauced tortellini among plates. Top each serving with a generous portion of burrata cheese and a sprinkle of fresh basil before serving.

Tips & Variations

Use fresh basil for the brightest flavor; if unavailable, substitute with 1 teaspoon dried basil.
For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.
If burrata is not available, creamy mozzarella can be a good alternative.
Leftover sauce can be frozen separately and reheated gently before tossing with fresh pasta.

Storage

Store leftover tortellini and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat to prevent the cream from curdling, and add a splash of cream or water if the sauce thickens too much. Add fresh burrata just before serving.

How to Serve

The dish shows a white bowl filled with about three layers of tortellini pasta coated in a thick, rich orange-red sauce. On top of the pasta, there is a generous dollop of white creamy cheese covered with a light sprinkle of black pepper. Fresh dark green basil strips are placed over the sauce near the center of the bowl, adding a fresh look. A silver spoon rests inside the bowl on the right side. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini for this recipe?

Yes, dried tortellini works well; just adjust the cooking time according to the package instructions before adding to the sauce.

Is it possible to make this recipe vegan?

To make a vegan version, substitute the tortellini with a plant-based alternative, use a dairy-free cream and cheese substitute, and choose a vegan marinara sauce.