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Christmas Tortellini Pasta

This Christmas Tortellini Pasta has the salty goodness of prosciutto, the richness of cheese tortellini and topped off with a fresh tomato cream sauce.
Course Dinner
Cuisine Italian
Keyword tortellini pasta with proscuitto
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Melissa Stadler, Modern Honey


  • 18 - 20 ounces Cheese Tortellini I buy the fresh refrigerated tortellini
  • 3 Tablespoons Butter
  • 3 Cloves Garlic minced
  • 1/4 pound Prosciutto cut into thin strips
  • 2 cups Heavy Cream
  • 1 - 14 1/2 ounce can Petite Diced Tomatoes
  • 1/2 - 3/4 cup Parmesan Cheese
  • 3/4 cup Frozen Peas
  • 1/3 cup Fresh Basil thinly sliced
  • Salt + Pepper to taste


  1. Cook tortellini according to package instructions. Generously salt water before adding pasta.
  2. Melt butter in large skillet over medium heat. Add garlic and cook for 1 minute. Add prosciutto and cook for 2-3 minutes, until slightly crispy.
  3. Add heavy cream and tomatoes and bring to a simmer. Cook for 5 minutes, stirring often. If you prefer a creamy tomato sauce, you can blend the heavy cream and tomatoes before adding to skillet.
  4. Stir in peas and let cook for 3-4 minutes longer. Stir in 1/4 cup Parmesan cheese (reserving 1/4 cup for garnish). Add salt and pepper to taste.
  5. Toss tortellini and tomato cream sauce together. Top with remaining Parmesan Cheese and Fresh Basil ribbons.