Easy Tortellini Alla Panna
Tortellini alla Panna is so delicious and comes together with a handful of ingredients in just 15 minutes! Tortellini and sweet peas are tossed in a rich, and cheesy cream sauce. An easy and comforting Italian recipe to make on a busy weeknight
Servings: 6 servings
Calories: 322kcal
Equipment
Ingredients
- 1 lb fresh or frozen tortellini pasta I used meat, use whatever kind you like
- 1 cup fresh or frozen petite peas
- 1 Tablespoon extra-virgin olive oil
- 1-2 cloves garlic minced
- 1 ½ cups heavy cream
- 1 ½ cups Parmigiano Reggiano cheese plus more for serving
- 1 teaspoon freshly ground nutmeg
- ¼ teaspoon sea salt more, to taste
- ¼ teaspoon freshly ground black pepper plus more, if you like
Instructions
- Make the cream sauce: Add the olive oil to the pan on medium heat. As soon as it's shimmering, add in the garlic and stir (it browns quickly so this will be fast).
- Add cream: Add in the heavy cream and bring to a boil. As soon as it comes to boil, lower heat to a simmer and add in the peas, the Parmigiano reggiano, salt, pepper and nutmeg (if you're using). Stir to combine and let it all simmer together. The sauce will thicken as it's slowly simmering.
- Cook tortellini: While the sauce is simmering, bring large pot of water to boil. Salt the water. Cook up the tortellini (check the package instructions for timing, and cook a minute less). I prefer to cook it in a separate pot. Cook until it is not quite al dente and drain. The tortellini will continue cooking in the cream sauce so be sure not to overcook them.
- Drain the tortellini: Reserve ½ cup of the pasta water and drain the tortellini. Add immediately to the sauce and stir to combine. If it seems the sauce thickened too much, you could loosen it by adding a bit of the pasta water and stir to combine.
- Plate up the pasta: Serve the pasta and add some more grated Parmigiano and black pepper, if you like.
Notes
- Make sure to use high quality ingredients, such as fresh tortellini and good quality Parmigiano Reggiano cheese, for best results.
- Add a pinch of salt to the boiling water before adding the tortellini and peas. This will help enhance the flavors of the dish.
- Very important to use real Parmigiano cheese as it melts better and creates a very creamy sauce. Parmesan cheese will not create the same consistency or flavor(especially the kind from a can!).
- While the sauce is cooking, keep it low as soon as it comes to a boil. You want it to slowly simmer and not thicken too quickly.
- Be careful not to overcook the tortellini and peas. Follow the instructions on the package or use a timer to ensure they are cooked perfectly.
- To add more depth of flavor, you can also sauté some diced pancetta or bacon with the garlic before adding the cream.
- For a touch of freshness, top the dish with some chopped herbs like parsley or basil before serving.
- To make this dish more filling, you can add some protein such as diced chicken or shrimp to the creamy tortellini and peas.
- Leftovers can be easily reheated in a pan with a splash of milk or cream to revive the creamy sauce. Just be sure not to overheat or the tortellini could become mushy.
- Experiment with different types of tortellini, such as spinach and ricotta or mushroom-filled, to create variations of this dish.
- Serve with a side salad or some garlic bread for a complete meal.
Nutrition
Calories: 322kcal | Carbohydrates: 3g | Protein: 11g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 84mg | Sodium: 514mg | Potassium: 82mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 1070IU | Vitamin C: 1mg | Calcium: 336mg | Iron: 0.3mg