Roma tomatoes were bred in 1955 specifically for sauce-making—their meaty walls contain 30% less water than regular tomatoes.
Creamy Tomato Pasta
Dive into a bowl of comfort with our creamy tomato tortellini! This quick dinner stars tender tortellini simmered in a luscious tomato broth, enriched with a splash of cream and a hint of garlic for that extra zing. It's the perfect weeknight meal that’s both satisfying and oh-so-simple to whip up!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This bastardized Italian classic was actually perfected by Italian-Americans in 1950s New Jersey diners who couldn't get proper San Marzano tomatoes—so they grabbed whatever Roma tomatoes they could find, dumped in heavy cream that would make any Neapolitan nonna weep, and created something that's technically heresy but tastes like heaven wrapped in carbohydrates.
Regional Twist
In Emilia-Romagna's Parma region, they ditch the Roma tomatoes for cherry tomatoes and swap that heavy cream for Parmigiano-Reggiano aged 24 months, creating a sharper, nuttier sauce.
📝 Ingredients
Shopping List
- 1 piece burrata cheese
- 1 lb (454 g) cheese tortellini
- ½ cup (118 ml) grated parmesan cheese
- 1 cup (237 ml) heavy cream
- 6 pieces roma tomatoes
Pantry Items
Amounts also listed in instructions below
- basil (to taste)
- black pepper (to taste)
- 2 cups (473 ml) chicken broth
- dried basil (to taste)
- dried oregano (to taste)
- garlic powder (to taste)
- olive oil or avocado oil (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat. Add the halved Roma tomatoes, cut side down.
- 2
Cook for 7–8 minutes, lid on, until the tomatoes soften and start to blister. Remove the skins with a fork. Mash gently with a spoon to release their juices. Sprinkle with garlic powder, oregano, basil, black pepper, and a good pinch of salt.
- 3
Pour in the chicken broth and heavy cream, then bring to a gentle simmer. Add the tortellini and cook according to package directions, stirring occasionally, until the pasta is tender.
- 4
Stir in the Parmesan until creamy and well combined.
- 5
Remove from heat and top with the ball of burrata. Let it melt slightly, then tear into pieces before serving.
💡 Pro Tips
- ✓Cook tomatoes cut-side down for exactly 7-8 minutes to achieve the Maillard reaction at 285-300°F, which develops complex umami compounds that dried herbs alone cannot provide.technique285-300°F
- ✓Add heavy cream after the broth reaches a simmer to prevent protein coagulation - cream proteins denature at 180°F and will curdle if added to actively boiling liquid.timing180°F
- ✓Reserve 1 cup of starchy tortellini cooking water before draining - the 2-3% starch content acts as a natural emulsifier to bind the cream sauce.technique2-3% starch content
- ✓Grate Parmesan fresh and add off-heat while stirring vigorously - pre-grated cheese contains anti-caking agents that prevent smooth melting and reduce sauce creaminess by 30%.ingredient30% creaminess reduction
- ✓Use a 3:1 ratio of broth to cream for optimal sauce consistency - this creates enough liquid to cook the tortellini while concentrating to coat each piece without becoming soupy.ingredient3:1 ratio
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Roma tomatoes were bred in 1955 specifically for sauce-making—their meaty walls contain 30% less water than regular tomatoes.
Creamy Tomato Pasta
Dive into a bowl of comfort with our creamy tomato tortellini! This quick dinner stars tender tortellini simmered in a luscious tomato broth, enriched with a splash of cream and a hint of garlic for that extra zing. It's the perfect weeknight meal that’s both satisfying and oh-so-simple to whip up!
The Story
This bastardized Italian classic was actually perfected by Italian-Americans in 1950s New Jersey diners who couldn't get proper San Marzano tomatoes—so they grabbed whatever Roma tomatoes they could find, dumped in heavy cream that would make any Neapolitan nonna weep, and created something that's technically heresy but tastes like heaven wrapped in carbohydrates.
Regional Twist
In Emilia-Romagna's Parma region, they ditch the Roma tomatoes for cherry tomatoes and swap that heavy cream for Parmigiano-Reggiano aged 24 months, creating a sharper, nuttier sauce.
📝 Ingredients
Shopping List
- 1 piece burrata cheese
- 1 lb (454 g) cheese tortellini
- ½ cup (118 ml) grated parmesan cheese
- 1 cup (237 ml) heavy cream
- 6 pieces roma tomatoes
Pantry Items
Amounts also listed in instructions below
- basil (to taste)
- black pepper (to taste)
- 2 cups (473 ml) chicken broth
- dried basil (to taste)
- dried oregano (to taste)
- garlic powder (to taste)
- olive oil or avocado oil (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat. Add the halved Roma tomatoes, cut side down.
- 2
Cook for 7–8 minutes, lid on, until the tomatoes soften and start to blister. Remove the skins with a fork. Mash gently with a spoon to release their juices. Sprinkle with garlic powder, oregano, basil, black pepper, and a good pinch of salt.
- 3
Pour in the chicken broth and heavy cream, then bring to a gentle simmer. Add the tortellini and cook according to package directions, stirring occasionally, until the pasta is tender.
- 4
Stir in the Parmesan until creamy and well combined.
- 5
Remove from heat and top with the ball of burrata. Let it melt slightly, then tear into pieces before serving.
💡 Pro Tips
- ✓Cook tomatoes cut-side down for exactly 7-8 minutes to achieve the Maillard reaction at 285-300°F, which develops complex umami compounds that dried herbs alone cannot provide.technique285-300°F
- ✓Add heavy cream after the broth reaches a simmer to prevent protein coagulation - cream proteins denature at 180°F and will curdle if added to actively boiling liquid.timing180°F
- ✓Reserve 1 cup of starchy tortellini cooking water before draining - the 2-3% starch content acts as a natural emulsifier to bind the cream sauce.technique2-3% starch content
- ✓Grate Parmesan fresh and add off-heat while stirring vigorously - pre-grated cheese contains anti-caking agents that prevent smooth melting and reduce sauce creaminess by 30%.ingredient30% creaminess reduction
- ✓Use a 3:1 ratio of broth to cream for optimal sauce consistency - this creates enough liquid to cook the tortellini while concentrating to coat each piece without becoming soupy.ingredient3:1 ratio