Description
A comforting dish featuring soft, cheesy tortellini enveloped in a luscious vodka-infused creamy sauce, perfect for busy weeknights or cozy dinners.
Ingredients
Scale
- 500 g (1 lb) tortellini, fresh or frozen
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 400 g (14 oz) canned tomatoes
- 120 ml (½ cup) vodka
- 240 ml (1 cup) heavy cream
- 100 g (1 cup) grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil (optional) for garnish
Instructions
- Boil water in a large pot and add a generous pinch of salt. Cook tortellini according to package instructions, usually about 3–5 minutes for fresh and 8–10 minutes for frozen. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant.
- Pour in canned tomatoes and vodka. Simmer for 10 minutes, allowing the flavors to meld. Stir occasionally until the sauce thickens slightly.
- Reduce heat and stir in heavy cream and grated Parmesan cheese. Season with salt and pepper. Cook for 5–7 minutes until the cheese has melted and the sauce is smooth.
- Add the cooked tortellini to the sauce, gently tossing to coat. Transfer the mixture to a 3-quart baking dish.
- Preheat your oven to 180°C (350°F). Bake for 15–20 minutes until bubbly and slightly golden on top.
Notes
Ensure tortellini is cooked al dente as it will continue to cook in the oven. Can be made ahead and stored in the fridge, just add a few extra minutes to the baking time if baked from cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 473
- Sugar: 4g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 79mg