Tortellini alla panna
Tortellini alla Panna is one of my favorite easy Italian pasta dishes. Similar in taste to Alfredo sauce, this easy cheesy dish takes under 20 minutes to make and is out of control delicious. I like adding peas for a pop of freshness but you could leave them out if you don’t like them!
Ingredients
- 1 bag about 1.2lbs frozen cheese tortellini
- 1 cup frozen peas
- 4 tablespoon salted butter
- 1 shallot minced
- 1 cup heavy cream
- 1 cup Parmesan grated plus more for serving
- ½ teaspoon kosher salt
Instructions
- Bring salted water to a boil and add frozen tortellini and frozen peas. Cook for 3 minutes and strain - reserve 1 cup leftover pasta water.
- In a medium pan over medium heat, cook butter and minced shallot for 3 minutes.
- Add heavy cream and turn the heat to medium-low. Simmer for 5 minutes until slightly thickened.
- Add ¼ cup of parmesan at a time (1 cup total) and stir until melted. Continue same process with remaining cheese until creamy and melted.
- Add in the cooked tortellinis and peas. Add salt and gently toss oncemore. If the sauce is a little dry, add 2 tablespoon of pasta water and stir over medium low heat. If it’s still dry, at 2 more tablespoon and repeat process until it’s smooth and luscious.
- Serve with more parmesan for plating.
Notes
If you're using fresh tortellini, add peas two minutes before the fresh tortellini is added to the boiling water. This way, it'll cook through at the same time as the tortellini.
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