Tortellini with Tomato and Cream Cheese Sauce

5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings 2 people



  • 1 size Onion
  • 1 size Clove of garlic
  • 1 size Red peppers
  • 2 tbsp Olive oil
  • 2 tbsp go. Tomato paste
  • 400 g Tomatoes in pieces a.d. Can
  • Salt
  • 1 Tbsp easy. Sugar
  • 1 tsp Chilli flakes
  • 1 tbsp Dried thyme
  • 0,5 tbsp Dried rosemary
  • 80 g Cream cheese "spicy herbs"
  • 250 g Tortellini with any filling


  • Peel the onion, dice it into small pieces. Skin the garlic, finely chop. Halve the peppers, core them, lengthways into fine strips and then cut them into very small cubes. Sweat everything in olive oil until translucent, stir in tomato paste and fry briefly. Add the canned tomatoes, herbs and chilli flakes, season with salt and sugar and let everything simmer for approx. 2 minutes. Finally stir in the cream cheese and season again to taste.
  • While the sauce is simmering, cook the tortellini in salted water according to the instructions on the packet. When they are al dente and float on the surface of the water, lift them out of the water with a sieve, drain well and immediately add to the tomato sauce and mix well with it.
  • Serve everything in a deep plate and sprinkle with coarsely grated Parmesan ... phew ................ it doesn't get any faster ......... 😉
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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