Freshly grated parmesan cheesefor serving, to taste
Add the butter to a skillet over medium heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir/whisk until it's nice and smooth.
Stir in the tortellini (no need to boil it first). Reduce the heat to medium-low and cover the pan and cook for 5 minutes.
If the tortellini is still a little firm, continue cooking it for another few minutes (stoves and pans vary). If needed, increase the heat a bit. If the sauce thickens/reduces too much (the pasta releases starch, thickening the sauce as it cooks), add another splash of cream or a little chicken/veg broth.
Season with salt & pepper as needed (I'm fairly generous with both).
Serve immediately with plenty of parmesan cheese grated over top.
I don't recommend subbing the cream with something that has a lower fat content as it may curdle due to the acid in the tomatoes.
Since this is a one pan meal and the tortellini isn't cooked ahead of time, be sure to use the refrigerated variety of tortellini... not the dry stuff found in the pasta aisle.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.