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tortellini alla panna
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5 from 1 vote

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!
Prep Time2 mins
Cook Time15 mins
Course: pasta
Cuisine: Italian
Keyword: alla panna, frozen tortellini, italian


  • 1 bag about 1.2lbs frozen cheese tortellini
  • 1 cup frozen peas
  • 4 tbsp salted butter
  • 1 shallot minced
  • 1 cup heavy cream
  • 1 cup Parmesan grated plus more for serving
  • ½ tsp kosher salt


  • 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 tbsp of pasta water and stir over medium low heat. If it’s still dry, at 2 more tbsp and repeat process until it’s smooth and luscious.
  • Serve with more parmesan for plating.


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.