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Close up photo of a wooden spoon in a pot of tortellini alla panna.
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5 from 1 vote

Tortellini Alla Panna

Tortellini Alla Panna is a simple, mouthwatering Italian pasta dish that covers store-bought tortellini in a homemade creamy parmesan sauce! Take your first bite of this incredible dinner recipe in just 40 minutes!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: Italian
Servings: 6 people
Calories: 694kcal

Ingredients

  • ¼ cup chopped fresh basil
  • 2 tablespoons minced sundried tomatoes
  • 1 shallot minced
  • 3 garlic cloves minced
  • ¼ cup salted butter
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • ½ cup Chardonnay
  • 2 cups heavy cream
  • 1 lb tortellini
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
  • 1 tablespoon chopped parsley
  • 4 ounces Parmesan cheese grated
  • ¼ teaspoon red pepper flakes

Instructions

  • Bring 4 cups of salted water to a boil in a large pot.
  • While the water heats, remove the basil leaves from the stems and stack the smaller leaves atop the large leaves. Roll basil into a log, then thinly slice. Mince the sundried tomatoes. Mince the garlic and the shallot. Chop the parsley. Finely grate the cheese. Set these all aside until ready to use.
  • Heat a medium pot over medium-high heat, once it is hot, melt the butter. Once it starts to foam, add in the shallot. Cook for 5 minutes.
  • Reduce heat to medium and add the garlic and season with salt and pepper. Cook for 3 minutes, stirring frequently so the garlic doesn't burn.
  • Pour in the Chardonnay. Stir and bring to a boil. Once boiling, reduce heat to the lowest setting and let simmer for 5 minutes.
  • Increase the heat to medium-low and slowly incorporate the heavy cream. Cook for 7 minutes, lid closed, stirring occasionally.
  • Add the tortellini to the boiling water and cook for 4 minutes. Drain and rinse under cold water. Toss with olive oil, chopped basil, and a pinch of salt.
  • Remove the lid from the sauce and fold in the cheese. Once melted, add the sundried tomatoes, ½ the parsley, and red pepper flakes.
  • Add the tortellini and toss to coat. Top with cracked black pepper, remaining parsley, and parmesan.

Notes

  • Can I Add Ham To This Tortellini Alla Panna Recipe? Of course, lots of people enjoy that variation! For this recipe, I’d suggest using Italian prosciutto Cotto, “cooked ham”.
  • What Else Can I Add To This Italian Pasta Dish? Frozen peas and cooked mushrooms are both popular and delicious add-ins for this recipe!
  • Is There Another Type Of Cheese I Can Use Instead Of Parmesan? Yes, Asiago, Pecorino Romano, or Grana Padano, would all be good substitutes.
  • How Do I Store Any Leftovers? Store any leftovers in the refrigerator in an airtight container and enjoy them within 3 to 4 days.
  • What Can I Do To Thin The Cheese Sauce Out? If you prefer a thinner sauce you can use the leftover water that the pasta was cooked in. Simply add in a little to a time until the sauce reaches your desired consistency.

Nutrition

Calories: 694kcal | Carbohydrates: 38g | Protein: 21g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1105mg | Potassium: 193mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1674IU | Vitamin C: 3mg | Calcium: 396mg | Iron: 3mg