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Marry Me Tortellini – Velvety, Bold & Absolutely Addictive.
Today is Tuesday, December 23, 2025. We are a mere forty-eight hours away from Christmas, and the air is thick with the scent of pine and the hum of last-minute preparations. On an evening like this, you need a dinner that feels like a celebratory event but requires only a single pan and about twenty minutes of your time.
The “Marry Me” flavor profile—originally made famous by a viral chicken dish—is rooted in a specific, irresistible alchemy of sun-dried tomatoes, heavy cream, garlic, and Parmesan. When applied to cheese-filled tortellini, the result is nothing short of spectacular. The pasta acts like tiny, pillowy vessels for a sauce that is both intensely savory and brightly acidic. It is called “Marry Me” because it is supposedly so delicious that a proposal is inevitable, but even if marriage isn’t on the menu, this dish is guaranteed to win hearts.
Ingredients
The secret to this dish is the sun-dried tomato oil. Do not throw it away; it is concentrated flavor that provides the base for the entire sauce.
The Pasta
- 20 oz Refrigerated Cheese Tortellini: Fresh or refrigerated tortellini cooks faster and has a better “bite” than dried.
The Signature Sauce
- 1/2 cup Sun-dried Tomatoes: Packed in oil, julienne-cut.
- 1 tbsp Sun-dried Tomato Oil: Reserved from the jar.
- 1 tbsp Unsalted Butter.
- 3-4 cloves Garlic: Minced.
- 1/2 tsp Red Pepper Flakes: For that “bold” back-of-the-throat warmth.
- 1 tsp Dried Oregano.
- 1 cup Chicken Broth or Vegetable Stock.
- 1 cup Heavy Cream: For that signature velvet texture.
- 1/2 cup Freshly Grated Parmigiano-Reggiano.
- 2 cups Fresh Baby Spinach: For a pop of color and a break from the richness.
Instructions: The One-Pan Method
While you can boil the pasta separately, the best version of this dish is made by simmering the tortellini directly in the sauce. This allows the starch from the pasta to thicken the cream, creating a glossy, restaurant-quality finish.
1. Sauté the Aromatics
Heat the sun-dried tomato oil and butter in a large deep skillet over medium heat. Add the minced garlic, red pepper flakes, and oregano. Sauté for about 1 minute until the garlic is fragrant and the oil is an amber color.
2. The Sun-Dried Base
Add the sun-dried tomatoes to the pan and cook for another minute. This “wakes up” the tomatoes and allows them to release their sweetness into the fats.
3. The Liquid Gold
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer.
Chef’s Tip: Do not let the sauce come to a rolling boil, as high heat can cause the heavy cream to separate or “split.”
4. Simmer the Tortellini
Add the refrigerated tortellini directly into the simmering sauce. Stir gently to ensure they are submerged. Cover the pan and cook for 5 to 7 minutes (or according to the package directions). The tortellini will absorb some of the liquid and become plump and tender.
5. The Final Emulsion
Remove the lid and stir in the Parmesan cheese until melted and smooth. Toss in the baby spinach and stir for 30 seconds until it just begins to wilt.
6. Season and Serve
Taste the sauce before adding salt; the Parmesan and sun-dried tomatoes are naturally salty. Add a crack of black pepper and serve immediately in shallow bowls.
Flavor & Texture Notes
This dish is a umami bomb. The sun-dried tomatoes provide a concentrated, jammy sweetness and a tart edge that prevents the cream from feeling too heavy. The red pepper flakes offer a “bold” spark that cuts through the fat, while the Parmesan adds a nutty, salty finish.
Texturally, it is pure luxury. The tortellini are soft and chewy, giving way to a molten cheese center. The sauce is thick enough to coat the back of a spoon—and every crevice of the pasta—leaving you with a velvety mouthfeel in every bite.
Tips and Variations
| Adaptation | Effect on the Dish |
| Add Protein | Sliced grilled chicken or sautéed shrimp pair perfectly with this sauce. |
| The “Zing” Factor | Add 1 tsp of fresh lemon juice at the very end to “lift” the heavy cream. |
| Crunchy Topping | Sprinkle with toasted Panko breadcrumbs for a textural contrast. |
| The Vegetable Swap | Swap spinach for sautéed mushrooms or roasted asparagus tips. |
FAQ
Can I use dried tortellini?
Yes, but you will need to boil them separately in salted water first, as they take much longer to cook and require more liquid than the sauce provides.
What if my sauce is too thick?
If the pasta absorbs too much liquid, simply stir in a splash of chicken broth or a tablespoon of pasta water to loosen it back up.
Is it okay to use pre-grated Parmesan?
For this sauce, freshly grated is essential. Pre-shredded cheese is coated in starch to prevent clumping, which will make your “velvety” sauce feel gritty.
A Pre-Holiday Indulgence
As we enter the busiest forty-eight hours of the year, let this Marry Me Tortellini be your moment of calm. It is a dish that proves you don’t need a hundred ingredients to create something that feels like a masterpiece. It is warm, inviting, and—true to its name—absolutely addictive.