Cook the Tortellini

1. Boil Water: Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions, about 3-5 minutes for fresh tortellini, or a little longer for frozen. Drain and set aside, reserving a little pasta water.

Make the Cream Sauce

2. Sauté Garlic and Sun-dried Tomatoes: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Add the chopped sun-dried tomatoes and cook for another 2 minutes, allowing the flavors to meld.
3. Add the Cream: Pour in the heavy cream and broth, stirring to combine. Bring the mixture to a gentle simmer and cook for about 5 minutes, letting the sauce thicken slightly. Season with salt and pepper to taste.
4. Stir in Parmesan: Once the sauce has thickened, stir in the grated Parmesan cheese, allowing it to melt into the sauce for extra richness.

Combine Tortellini and Sauce

5. Toss the Tortellini: Add the cooked tortellini to the skillet with the sauce. Gently toss to coat the pasta in the creamy sauce, adding a little reserved pasta water if needed to achieve the desired consistency.

Finish and Serve

6. Garnish and Serve: Transfer the tortellini to serving plates and garnish with fresh chopped basil or parsley. Enjoy your creamy, savory pasta!