Let's Talk About Marry Me Tortellini with Sun-Dried Tomato Sauce

I swear, if I could marry a pasta dish, this might be The One. The first time I made Marry Me Tortellini with Sun-Dried Tomato Sauce was after a wild day at work—my brain fried, my patience thin, and my hunger? Off the charts. It was one of those evenings where you just want something absurdly comforting but still fancy enough to feel like you put in some effort. My neighbor Sheila once said this sauce saved her marriage; she was probably joking. Or maybe not! Anyway, this dish showed up in my kitchen on a whim, and now it’s a regular guest.

Why You'll Love This (Or At Least, Why I Do)

I make this when I need a dinner that feels like a hug, but doesn’t take ages. My family goes a little bonkers for it because it’s so creamy without being heavy, and the sun-dried tomatoes give it that "oh, what’s in this?!" vibe. Also, tortellini is the answer to “what’s for dinner?” when I’ve forgotten to plan (which, let’s be honest, is a lot). Sometimes the sauce looks a bit… questionable before you blend it, but trust the process. I did once try to make it with fresh tomatoes—didn’t hit the same spot. So, sun-dried it is!

What You'll Need (And What You Can Sub In)

1 package (about 500g) cheese tortellini (Sometimes I grab the spinach version, which my kids claim is “green and scary,” but they eat it anyway)
½ cup sun-dried tomatoes in oil (My grandmother swears by the ones from the Italian deli, but the supermarket jar does just fine)
2 cloves garlic, minced (Confession: I sometimes use the pre-chopped kind when I’m feeling lazy)
¾ cup heavy cream
½ cup chicken or veggie broth (I’ve used plain water in a pinch—it’s not tragic)
⅓ cup grated parmesan cheese (Pre-grated, block, the kind in the green can… all have made an appearance here)
½ teaspoon dried basil
¼ teaspoon red pepper flakes (optional, but I like a little kick)
Salt & black pepper, to taste
Olive oil (just a glug)

How I Actually Throw This Together

Get a big pot of salted water going for the tortellini. (I usually forget to salt the water, but do as I say, not as I do!)
While that heats, grab a medium pan and add a glug of olive oil. Toss in your garlic and let it sizzle for about 30 seconds—don’t let it burn, but if it gets a little golden, no big deal.
Add those sun-dried tomatoes (oil and all) and let them fry for a minute. They’ll smell amazing. At this point, I usually sneak a taste, just to, y’know, check them out.
Pour in the broth and let it bubble for a couple of minutes. Sometimes it looks a bit weird here—don’t panic.
Now, pour in the cream, basil, and red pepper flakes. Stir and let it warm up until it’s just starting to thicken (about 3-4 minutes).
Either transfer everything to a blender, or use a stick blender right in the pan. (I used to try mashing it with a fork when I didn’t own a blender; it worked but was a bit rustic—if that’s your thing, go for it!) Blend until smoothish. Doesn’t need to be baby food.
Add the parmesan and stir until it melts. Season with salt and pepper—it usually needs a bit of both.
Meanwhile, cook your tortellini according to package instructions. Drain (don’t forget to save a splash of pasta water—sometimes I remember, sometimes I don’t).
Toss the tortellini with your sun-dried tomato sauce. If it’s too thick, add a bit of pasta water. If it’s too thin, more cheese solves most problems in my world.

Stuff I Learned the Hard Way (Notes!)

This sauce likes to stick to the pan if you leave it unattended. Ask me how I know…
If you use low-fat cream, the sauce is thinner—not terrible, just not luscious.
I once tried adding spinach straight to the sauce; it ended up too watery. Maybe wilt it separately?
The sauce tastes even better the next day, but honestly, leftovers don’t survive long here.

If You Wanna Change Things Up (Variations I've Tried)

Swapping in ravioli for tortellini worked great—especially with mushroom filling.
I tried making this vegan with coconut milk and vegan cheese. It was… edible, but not my favorite. Maybe you’ll have better luck?
Added grilled chicken once and it became a whole new meal. Shrimp works too, though I tend to overcook shrimp if I’m not careful. Oops.

What You Need (Or Don’t!)

Pasta pot (but I’ve used my biggest saucepan in a pinch—just don’t crowd the tortellini)
Medium frying pan
Blender or stick blender (No blender? Mash with a potato masher. Not perfect, but does the job)
Colander (Or just use a slotted spoon. I’ve even grabbed them out with tongs, not super efficient but it works!)

Marry Me Tortellini with Sun-Dried Tomato Sauce

How to Store It (If You Even Have Leftovers)

Pop leftovers in a container and stick them in the fridge. Should be good for 2 days, maybe 3. Though honestly, in my house, it never lasts more than a day. I think the sauce gets thicker overnight, which I actually like. Just add a splash of milk when you reheat if you need to loosen it up a bit.

How We Serve This at My Place

I like to shower extra parmesan on top—my brother-in-law puts hot sauce on his, but that’s his business. Sometimes garlic bread makes an appearance (it’s the law, right?). And if I’m feeling fancy, I’ll toss a little rocket (arugula, for my American pals) on the side.

Lessons Learned: My Pro Tips

I once tried to rush the sauce—didn’t let it thicken enough and it just slid right off the tortellini. Let it bubble for a bit; it’s worth it.
Don’t skip the salt in the pasta water. I always regret it when I do.
If your sauce separates, just whisk it like you mean it—it’ll come back together (well, most of the time).
Actually, I find it works better if you stir in the cheese off the heat. Otherwise, it gets clumpy.

FAQ (Seriously, People Ask Me These Things)

Can I use dried sun-dried tomatoes instead of the ones in oil?
Yep, just soak them in hot water for about 15 minutes first. They’re a bit chewier though.
What if I don’t have cream?
Milk and a knob of butter will do in a pinch, but it won’t be as rich. Still good, just different.
Is this good cold?
Surprisingly, yes! I’ve eaten it standing in front of the fridge at midnight. Wouldn’t serve it that way to company, but you do you.
Can I freeze the leftovers?
I tried once, and the tortellini went a bit mushy after defrosting. Maybe just freeze the sauce?
Where do you get your sun-dried tomatoes?
I’ve picked them up at Eataly and from Tesco, but any big supermarket or Italian deli should have them.
Do you really need a blender?
If you want the sauce super smooth, yes—but chunky is perfectly acceptable. I’ve gone both ways, depends on my mood.

Anyway, if you make this, let me know how you tweak it. Oh, and if you’re ever in the mood for more cozy pasta dishes, this creamy tomato pasta is another winner at my house. Cheers!

Marry Me Tortellini with Sun-Dried Tomato Sauce