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20-Minute One-Pan Calabrian Chili & Creamy Tomato Simmered Tortellini

20-Minute One-Pan Calabrian Chili & Creamy Tomato Simmered Tortellini

You guys know I love to pan-fry tortellini, but today we're taking the other route: the luxurious one-pan simmer. By cooking store-bought cheese tortellini directly in this fiery, velvety tomato sauce, the pasta releases its starches right into the pan, creating a ridiculously rich coating that clings to every single bite. It gives fancy Italian restaurant energy, but requires zero boiling water and exactly one skillet.

Elena Reyes
Elena Reyes
Prep: 5 minutes
Cook: 20 minutes
4
easy
dinner
one-pan30-minute-mealcomfort-foodweeknight-dinner+1

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Timeline

20 minutes
0m5m10m15m20m
Sauté Aromatics
3m
Bloom Pastes
2m
Build Tomato Sauce
5m
Simmer Tortellini
6m
Finish Sauce
2m
Garnish & Rest
2m

Ingredients

  • 1 tbsp olive oil(extra virgin)
  • 2 tbsp unsalted butter
  • 1 large shallot(finely chopped)
  • 4 cloves garlic(smashed and minced)
  • 3 tbsp tomato paste(the kind in the tube is best)
  • 2 tbsp Calabrian chili paste(adjust to 1 tbsp if you are sensitive to heat)
  • 1/2 cup vegetable or chicken broth(low sodium)
  • 1 can (15 oz) crushed tomatoes(good quality, like Mutti or San Marzano)
  • 1 package (20 oz) refrigerated cheese tortellini(family size; do not use dried tortellini for this)
  • 1/2 cup heavy cream(can sub half-and-half, but heavy cream resists breaking better)
  • 1 cup frozen sweet peas(no need to thaw)
  • 1/2 cup Parmesan cheese(freshly grated, plus more for serving)
  • 1/4 cup fresh basil(torn, loosely packed)
  • a generous pinch salt(Mentioned in Step 3, but not listed in ingredients.)

Instructions

  1. 1

    Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large, deep skillet over medium heat. Once the butter is melted and foamy, add the chopped 1 large shallot and minced 4 cloves garlic. Sauté until softened and fragrant.

    3 min

    Tip: Don't let the garlic brown; we just want it soft and sweet. If your pan gets too hot, splash in a tiny drop of water.

  2. 2

    Push the aromatics to the edges of the pan and add the 3 tbsp tomato paste and 2 tbsp Calabrian chili paste directly to the center. Cook, stirring the pastes constantly, until they darken to a deep brick red and start to caramelize onto the bottom of the skillet.

    2 min

    Tip: This step is crucial. Cooking out the raw tomato paste flavor is what makes a 20-minute sauce taste like it simmered all Sunday.

  3. 3

    Pour in the 1/2 cup vegetable or chicken broth to deglaze, scraping up all those deeply flavored brown bits from the bottom of the pan. Stir in the 1 can (15 oz) crushed tomatoes and a generous pinch of salt. Bring the mixture to a gentle, bubbling simmer.

    5 min

    Tip: If your crushed tomatoes look exceptionally thick out of the can, you can add an extra 1/4 cup of broth or water here.

  4. 4

    Add the 1 package (20 oz) refrigerated cheese tortellini directly into the bubbling sauce. Gently toss to coat the pasta. Reduce the heat to medium-low, cover the skillet, and let it simmer until the tortellini are puffed and tender.

    6 min

    Tip: Stir exactly once halfway through so nothing sticks to the bottom. The starch from the pasta is thickening our sauce right now!

  5. 5

    Remove the lid. Stir in the 1/2 cup heavy cream, 1 cup frozen sweet peas, and 1/2 cup Parmesan cheese. Gently fold everything together until the cheese melts into a smooth, glossy sauce and the peas are bright green and warmed through.

    2 min

    Tip: Always fold gently once tortellini are cooked so they don't burst open.

  6. 6

    Remove from heat. Scatter the torn 1/4 cup fresh basil over the top. Let the skillet sit untouched for 2 minutes before serving so the sauce can settle and thicken even further.

    2 min

    Tip: Serve straight from the skillet to save on dishes. I highly recommend some crusty bread for swiping up the extra sauce.

Chef's Notes

Calabrian chili paste is my absolute secret weapon for complex, fruity heat rather than just flat spiciness. If you have kids or are spice-averse, dial it back to 1 teaspoon, or swap it completely for a dollop of basil pesto stirred in at the end. Also, please use REFRIGERATED tortellini here—the dried stuff takes too long to simmer and will drink up entirely too much of your beautiful sauce.

Frequently Asked Questions

How long does 20-Minute One-Pan Calabrian Chili & Creamy Tomato Simmered Tortellini take to make?

20-Minute One-Pan Calabrian Chili & Creamy Tomato Simmered Tortellini takes about 25 minutes total. That includes 5 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for 20-Minute One-Pan Calabrian Chili & Creamy Tomato Simmered Tortellini?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for 20-Minute One-Pan Calabrian Chili & Creamy Tomato Simmered Tortellini?

The main ingredients are: olive oil, unsalted butter, shallot, garlic, tomato paste, Calabrian chili paste, vegetable or chicken broth, crushed tomatoes, refrigerated cheese tortellini, heavy cream, frozen sweet peas, Parmesan cheese, fresh basil, salt.

What type of meal is 20-Minute One-Pan Calabrian Chili & Creamy Tomato Simmered Tortellini?

20-Minute One-Pan Calabrian Chili & Creamy Tomato Simmered Tortellini is categorized as: dinner.