tortellini alla panna

Tortellini Alla Panna makes for a simple yet deliciously satisfying meal! Tasty tortellini tossed in creamy garlic sauce is perfect for any dinner table.

Tortellini Alla Panna

19 oz tortellini (frozen

ham (cubed)

heavy cream

parmesan (grated and divided)

garlic bouillon base

tbsp butter

cinnamon (or nutmeg *optional-see notes*)

pasta water

salt (to taste)

pepper (to taste)

parsley (chopped)

In a Dutch oven or heavy-bottomed pot, boil water and cook tortellini as instructed on the package.

While the pasta is cooking, melt butter in a large saucepan over medium-high heat, then whisk in garlic bouillon base and cinnamon.

Add the ham when the butter sauce begins to thicken and bubble. Heat it through, browning it slightly on both sides.

When the tortellini is cooked, reserve ½ cup of pasta water, then drain the tortellini.

Slowly add the pasta water and heavy cream to the saucepan. Cook for 3 to 4 minutes, stirring occasionally to de-glaze the pan. Season with salt and pepper to taste.

Once the sauce has thickened, remove the pan from the heat and gradually add 1½ cups of finely grated parmesan cheese, stirring until fully melted and combined.

Next, add the tortellini to the sauce and toss it all together to coat.

Lastly, sprinkle with the remaining parmesan cheese and parsley, then serve and enjoy!

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Tortellini Alla Panna

The most viewed tortellini alla panna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine