COLORFUL
The perfect comfort meal, this Tortellini Alla Panna recipe is quick, easy, and so delicious! Flavorful tortellini is tossed in a rich, garlicky cream sauce, topped with freshly grated parmesan cheese, and ready in just 35 minutes.
Table of contents
Why You’ll Love this Recipe
- You can experiment with different kinds of tortellini or use your favorite!
- This dish can be easily customized to accommodate different dietary needs and flavor preferences.
- Add in vegetables, like snowpeas, asparagus, or spinach, for extra color and extra flavor!
Tortellini Alla Panna Ingredients
- Tortellini
- Ham
- Heavy Cream
- Parmesan
- Garlic Bouillon Base
- Butter
- Cinnamon or Nutmeg *optional-see notes*
- Pasta Water
- Salt
- Pepper
- Parsley
*see recipe card for amounts
How to Make Tortellini Alla Panna on the Stove
Step 1: In a Dutch oven or heavy-bottomed pot, boil water and cook tortellini as instructed on the package.
Step 2: While the pasta is cooking, melt butter in a large saucepan over medium-high heat, then whisk in garlic bouillon base and cinnamon.
Step 3: Add the ham when the butter sauce thickens and bubbles. Heat it through, browning it slightly on both sides.
Step 4: When the tortellini is cooked, reserve ½ cup of pasta water, then drain the tortellini.
Step 5: Slowly add the pasta water and heavy cream to the saucepan. Cook for 3 to 4 minutes, stirring occasionally to de-glaze the pan. Season with salt and pepper to taste.
Step 6: Once the sauce has thickened, remove the pan from the heat and gradually add 1½ cups of finely grated parmesan cheese, stirring until fully melted and combined.
Step 7: Next, add the tortellini to the sauce and toss it all together to coat.
Step 8: Lastly, sprinkle with the remaining parmesan cheese and parsley, then serve and enjoy!
*I love the elevated flavor that cinnamon or nutmeg gives this dish but that slight sweetness is not something you typically enjoy in your savory dishes, feel free to leave it out. It’s not for everyone.
Storage and Re-heating Notes
This dish tastes best when fresh but can be reheated for delicious leftovers!
IN THE FRIDGE: Store leftovers in an airtight container in the fridge for up to 4 days.
IN THE FREEZER: Tortellini Alla Panna doesn’t freeze well.
REHEATING INSTRUCTIONS: Place the leftovers in a saucepan and reheat on the stove. As it reheats, add a few tablespoons of milk or heavy cream.
Helpful Tips & Substitutions
- Grate the parmesan cheese and chop the parsley before you begin cooking for seamless cooking.
- Adding salt to the pasta water provides more flavor to the overall dish.
- If the tortellini is cooked before the sauce is done, add a slight drizzle of olive oil so it doesn’t stick together.
Can you cook tortellini in the sauce instead of water?
It depends on the dish. For this recipe, cook the tortellini in water and add to the sauce once cooked.
Why is my tortellini soggy?
It might have cooked too long. Tortellini cooks quickly compared to dry pasta.
What do I serve with tortellini?
Serve this dish alongside salad and garlic bread for a fantastic meal.
Try Some of My Other Favorite Dinner Recipes
Tortellini Alla Panna makes for a simple yet deliciously satisfying meal! Tasty tortellini tossed in creamy garlic sauce is perfect for any dinner table.
EQUIPMENT
- Dutch Oven
- Saucepan
- Whisk
- Colander
- Cheese Grater
INGREDIENTS
- 19 oz tortellini, frozen or fresh
- 2 cups ham, cubed
- 1 1/2 cups heavy cream
- 2 cups parmesan , grated and divided
- 1/2 tsp garlic bouillon base
- 4 tbsp butter
- 1/4 tsp cinnamon, or nutmeg *optional-see notes*
- 1/2 cup reserved pasta water
- salt, to taste
- pepper, to taste
- parsley, chopped
INSTRUCTIONS
- In a Dutch oven or heavy-bottomed pot, boil water and cook tortellini as instructed on the package.
- While the pasta is cooking, melt butter in a large saucepan over medium-high heat, then whisk in garlic bouillon base and cinnamon.
- Add the ham when the butter sauce begins to thicken and bubble. Heat it through, browning it slightly on both sides.
- When the tortellini is cooked, reserve ½ cup of pasta water, then drain the tortellini.
- Slowly add the pasta water and heavy cream to the saucepan. Cook for 3 to 4 minutes, stirring occasionally to de-glaze the pan. Season with salt and pepper to taste.
- Once the sauce has thickened, remove the pan from the heat and gradually add 1½ cups of finely grated parmesan cheese, stirring until fully melted and combined.
- Next, add the tortellini to the sauce and toss it all together to coat.
- Lastly, sprinkle with the remaining parmesan cheese and parsley, then serve and enjoy!
NOTES
- Grate the parmesan cheese and chop the parsley before you begin cooking for seamless cooking.
- Adding salt to the pasta water provides more flavor to the overall dish.
- If the tortellini is cooked before the sauce is done, add a small drizzle of olive oil, so it doesn’t stick together.
NUTRITION
Calories: 1099kcalCarbohydrates: 64gProtein: 56gFat: 69gSaturated Fat: 37gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 231mgSodium: 2323mgPotassium: 353mgFiber: 5gSugar: 8gVitamin A: 1728IUVitamin C: 1mgCalcium: 867mgIron: 5mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
awesome meal. thank you
This was so good! Best Alfredo sauce I’ve made in years. Bought better than bouillon brand garlic base. All four in the house loved it! Thanks!
This looks great! But what is garlic bouillon?