Easy Tortellini Recipe | Savor Perfect Pasta!
This isn’t your fancy, sauce-from-scratch, impress-your-mother-in-law kind of pasta. This is the “I’m-starving-and-only-have-30-minutes-before-the-kids-riot” kinda meal. It’s got a sweet and savory pineapple twist that’s seriously addictive. Trust me on this one.
My husband, bless his heart, is the pickiest eater on the planet. Like, if it’s green, he’s suspicious. But this? This he DEVOURS. I swear, I made it one night when I was trying to clean out the fridge, and now it’s a weekly request. The kids love it too, especially because I let them “help” by chucking pineapple chunks into the pan (usually half of them end up on the floor, but hey, keeps ’em busy). Last week, my youngest declared it “the bestest pasta ever,” which, coming from a kid who mostly lives on chicken nuggets, is high praise indeed. I’ve even caught him eating the leftovers cold straight from the fridge!
Why You’ll Love This Easy Tortellini Recipe | Savor Perfect Pasta!
Okay, so here’s why you’re gonna be obsessed:
- It’s stupid easy. Seriously, if you can boil water, you can nail this.
- Pineapple in pasta? Don’t knock it ’til you try it! The sweet-salty combo is killer.
- It’s ready in like, no time at all. Perfect for those “I-forgot-to-plan-dinner” nights (we all have them, right?).
- Leftovers are amazing cold. Don’t judge. Sometimes, a girl needs a pasta breakfast.
- You can totally customize it with whatever veggies you have lurking in the crisper drawer. Broccoli? Peppers? Go wild!
How to Make It
Alright, so first, you’re gonna cook your tortellini according to the package. Don’t overcook it! Nobody likes mushy pasta. While that’s happening, grab a big pan and toss in some olive oil. Get it nice and hot, then throw in your garlic. Cook it for like, a minute or two, until it smells amazing. Don’t burn it! Burnt garlic is the worst.
Next, add in your pineapple chunks, brown sugar, soy sauce, and sesame oil. Give it all a good stir and let it simmer for a few minutes until the sauce thickens up a bit. Now, drain your tortellini and dump it right into the pan with the sauce. Toss it all together until the pasta is coated in that glorious pineapple-y goodness. That’s it! Seriously, that’s all there is to it. Sprinkle some green onions on top for extra fanciness (or just because they were about to go bad in my fridge) and serve it up.
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Ingredient Notes
- Tortellini: I usually use cheese tortellini because that’s what my kids will eat, but honestly, any kind works! Spinach and ricotta? Chicken? Go for it!
- Pineapple: Fresh is best, no question. But if all you have is canned, that’s totally fine too. Just make sure to drain it REALLY well. Nobody wants soggy pasta.
- Brown Sugar: This is what gives the sauce that lovely caramel-y flavor. If you don’t have brown sugar, regular sugar will work in a pinch, but brown sugar is better. Trust me.
- Soy Sauce: Adds that salty, umami kick that balances out the sweetness of the pineapple. I always use low-sodium because I’m not a huge fan of super salty food.
- Sesame Oil: Don’t skip this! It adds a nutty, toasted flavor that takes this dish to the next level. A little goes a long way, though, so don’t go overboard.
- Garlic: Because garlic makes everything better, right? I usually use a couple of cloves, but if you’re a garlic fiend, feel free to add more.
Recipe Steps:
- Cook tortellini according to package directions.
- Sauté garlic in olive oil until fragrant.
- Add pineapple, brown sugar, soy sauce, and sesame oil to the pan.
- Simmer until sauce thickens.
- Drain tortellini and add it to the sauce.
- Toss to coat.
- Garnish with green onions and serve.
What to Serve It With
Honestly, this is pretty good on its own, but if you’re looking to make it a full meal, a simple side salad is always a good choice. Or some steamed broccoli or green beans. Or, you know, a glass of wine. Because wine.
Tips & Mistakes
- Don’t overcook the tortellini! Mushy pasta is sad pasta.
- Keep a close eye on the garlic so it doesn’t burn.
- If the sauce gets too thick, add a little water to thin it out.
- Don’t be afraid to experiment with different veggies!
- And, uh, try not to drop pineapple chunks on the floor when you’re “helping.” (Speaking from experience here.)
Storage Tips
If you have any leftovers (which is rare in my house), store them in an airtight container in the fridge. They’ll keep for a couple of days. And like I said before, they’re surprisingly good cold. I’ve been known to eat them straight from the fridge for breakfast. Don’t judge. You might like it. If you want to reheat, I recommend microwaving or just tossing it in a pan with a little bit of water so it doesn’t dry out.
Variations and Substitutions
Okay, so here’s where you can get creative. No pineapple? Try mandarin oranges! Out of brown sugar? Honey or maple syrup will work in a pinch. Don’t have sesame oil? Eh, it’ll be okay without it, but try to use it if you can. I once accidentally used teriyaki sauce instead of soy sauce (don’t ask) and it was actually pretty good! Just be careful with the salt. You can also add some protein – cooked chicken, shrimp, or even tofu would be delicious. And like I said before, feel free to throw in whatever veggies you have on hand. This recipe is super forgiving, so don’t be afraid to experiment!
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Easy Tortellini Recipe | Savor Perfect Pasta!
Ingredients
Main Ingredients
- 1 lb cheese tortellini fresh or refrigerated
- 1.5 cup heavy cream
- 1 cup Parmesan cheese grated
- 2 tbsp unsalted butter
- 2 clove garlic minced
- 0.25 tsp black pepper freshly ground
- 0.5 tsp salt to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked tortellini to the skillet and toss to coat in the sauce. Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with fresh chopped parsley.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
