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Ingredients
Scale
- 1 cup reserved pasta water, or substitution
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- ½ cup tomato paste
- 3 tablespoons vodka
- ⅓ cup heavy cream
- ⅓ cup finely grated parmesan cheese, plus more for topping
- 20 ounces refrigerated cheese tortellini, or any flavor you love
- 1 cup grated mozzarella cheese
- fresh basil, for topping
Instructions
- Preheat the oven to 400 degrees F.
- To create a starchy pasta water substitute, mix 1 cup of water with ½ teaspoon of cornstarch and ¼ teaspoon salt in a saucepan, bring to a boil, then turn off the heat and set aside.
- In a 10 to 12-inch oven-safe saucepan or skillet, melt the butter over medium heat. Add the diced shallots and minced garlic along with a generous pinch of salt and pepper. Sauté until the shallots are softened.
- Incorporate the tomato paste into the mixture and cook for 5 minutes until its color darkens, enhancing the flavor.
- Pour in the vodka and scrape any brown bits from the bottom of the pan. Add ½ to 1 cup of the reserved pasta water. Stir in heavy cream and grated parmesan cheese until the cheese melts. Adjust seasoning with salt and pepper as needed.
- Mix in the uncooked tortellini and top with mozzarella and extra parmesan cheese.
- Bake in the oven for 15 to 20 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with parmesan and fresh basil.
Notes
This dish can be made ahead of time; just bake it when ready to serve.
Feel free to substitute different types of pasta if you prefer.
For an extra touch of flavor, try adding red pepper flakes to the sauce.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 80mg