Made with 6 simple ingredients, Tortellini alla Panna is a luscious comfort dish that features Italian Tortellini with a velvety cream and Parmesan sauce!
Ready in 10 minutes, you won’t believe how easy it is to make this restaurant-worthy Italian dish!
Tortellini Alla Panna
I love having a double batch of creamy Tortellini Alla Panna for date night in! Pair these with a simple charcuterie board and a glass of white wine (like Chardonnay) and why do we even go out?!
These are also great for weeknight dinner whenever you want something filling that’s quick and easy to make and that all your family will devour!
These Tortellini Alla Panna are:
- Rich, creamy, and comforting!
- Coated in a luscious cream and Parmesan sauce.
- Ready in 10 minutes.
- Customizable: add in peas, cooked ham, mushrooms, bacon or salmon.
- Made with 6 ingredients only!
Tortellini Alla Panna Ingredients
Tortellini. Go with your favorite flavor of store-bought tortellini! You can get these in refrigerated or frozen pasta section of your favorite grocery store. You can also use Tortelloni (they’re bigger) if you’d like. Depending on wether this is a main or side for you, you may want to grab an extra pack! I like doing a 20 oz (587 g) bag for 2 as a main.
Beef broth. Optional. Traditional Tortellini are cooked and served in beef and cappone broth (capon) so while we’re doing a cream sauce for these, I recommend you cook them in some beef broth (store-bought or homemade) for extra flavor. But you can also cook them in water, if you prefer!
Heavy cream. For the cream sauce. A lot of you guys ask if Alla Panna sauce is the same as Alfredo and flavor-wise, it’s similar, but it has a richer flavor because it’s made with heavy cream and not milk and it’s also quicker because you don’t make a roux.
Parmesan. Get a high-quality parmesan wedge, if you can, because this is a very simple sauce so using a high-quality parmesan will really elevate it! Some pre-grated parmesan doesn’t melt into cream sauces very well because of the anti-clumping ingredients used.
You can also make this sauce with Pecorino if you want a sharp saltier sauce (don’t add more salt to the sauce if using Pecorino).
Nutmeg. Optional. My grandma’s touch every time she did a cream or milk-based sauce was a hint of nutmeg and, while you can’t taste, it does elevate your dish making it nuttier and earthier!
Salt and pepper, you can also do a sprinkle of fresh herbs like parsley or basil, if you like but I like these with just Parmesan hehe!
How to make Tortellini Alla Panna
STEP ONE: Cook the Tortellini in boiling beef broth or water according to package instructions. Tortellini cook very quickly so make sure you drain them when they’re done and toss with 1 teaspoon butter to keep them from sticking.
STEP TWO: Make the sauce. In a large skillet over medium heat, add the heavy cream, nutmeg, salt, and pepper and bring to a gentle simmer, once simmering, add in the Parmesan and mix until creamy and combined.
STEP THREE: Add the Tortellini to the sauce as soon as the sauce is ready and toss until coated, do not keep cooking in the sauce or the Tortellini will get soft and mushy. Serve with extra Parmesan and enjoy!
Variations
For Cheesy Tortellini: Use a melty cheese such as Asiago, Fontina (for a nuttier flavor) or Mozzarella cheese instead of Parmesan.
For Vegetarian Tortellini Alla Panna: get cheese or spinach and ricotta Tortellini!
Storing and Reheating Instructions
Store any leftovers covered in the refrigerator for up to 2-3 days. Reheat in a saucepan with a splash of cream or milk and enjoy.
HAPPY COOKING! I hope you'll love Tortellini Alla Panna sauce as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Tortellini Alla Panna
Ingredients
- 20 oz (587 g) Tortellini (frozen or refrigerated, choose your favorite flavor)
- 1 tbsp (15 g) unsalted butter
- 1 cup (250 ml) heavy cream
- 1 dash ground nutmeg
- Salt and peper
- 1 cup (100 g) freshly-grated Parmesan cheese (or Pecorino cheese for a sharp saltier sauce, do not add more salt if using Pecorino)
Instructions
- Cook the Tortellini in boiling beef broth or water according to package instructions. Tortellini cook very quickly so make sure you drain them when they're done and toss with 1 teaspoon butter to keep them from sticking. I recommend making the sauce while cooking the Tortellini.
- Make the sauce. In a large skillet over medium heat, add the heavy cream, nutmeg, salt, and pepper and bring to a gentle simmer, once simmering, add in the Parmesan and mix until creamy and combined.
- Add the Tortellini to the sauce as soon as the sauce is ready and toss until coated, do not keep cooking in the sauce or the Tortellini will get soft and mushy. Serve with extra Parmesan and enjoy!
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