Tortellini Panna Pasta

Tortellini Panna Pasta is a luxurious yet approachable Italian dish that brings restaurant-quality flavor to your dinner table in just 40 minutes. This creamy pasta masterpiece combines cheese-filled tortellini with a luscious Parmesan cream sauce infused with garlic, butter, shallots, and sun-dried tomatoes. It’s hearty, rich, and absolutely irresistible.

Why You’ll Love This Recipe

• Rich and creamy: The velvety Parmesan cream sauce makes every bite indulgent.

• Fast and easy: Just 40 minutes from start to finish, perfect for weeknights.

• Loaded with flavor: Garlic, shallots, sun-dried tomatoes, and fresh herbs add layers of taste.

• Family-friendly: A comforting, crowd-pleasing pasta dish everyone will enjoy.

• Customizable: Easily adaptable with proteins like chicken or pancetta, or extra vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¼ cup chopped fresh basil
2 tablespoons minced sun-dried tomatoes
1 shallot, minced
3 garlic cloves, minced
¼ cup salted butter
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
½ cup chicken broth
1 teaspoon white vinegar
2 cups heavy cream
1 lb tortellini
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
1 tablespoon chopped parsley
4 ounces Parmesan cheese, grated
¼ teaspoon red pepper flakes

Directions

1. Boil the tortellini
   Bring 4 cups of salted water to a boil in a large pot. While the water heats, prep the ingredients — slice basil, mince sun-dried tomatoes, shallot, and garlic, chop parsley, and grate Parmesan.

2. Sauté the aromatics
   Heat a medium pot over medium-high heat. Melt the butter and add the shallot. Cook for 5 minutes, stirring occasionally, until softened.

3. Add garlic and seasonings
   Reduce heat to medium. Add garlic, sea salt, and black pepper. Stir often and cook for 3 more minutes.

4. Deglaze and simmer
   Pour in the chicken broth and vinegar. Stir and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes to infuse the sauce.

5. Make the cream sauce
   Slowly stir in the heavy cream. Cook over medium-low heat for 7 minutes, keeping the lid on and stirring occasionally to prevent scorching.

6. Cook the tortellini
   Add the tortellini to the boiling water and cook for 4 minutes. Drain, then toss with olive oil, chopped basil, and a pinch of salt.

7. Finish the sauce
   Remove the lid from the cream sauce. Stir in Parmesan until melted and smooth. Add sun-dried tomatoes, half the parsley, and red pepper flakes. Mix well.

8. Combine and serve
   Add the tortellini to the sauce and toss to coat. Top with freshly cracked pepper, the remaining parsley, and more Parmesan if desired. Serve hot.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Add protein: Stir in grilled chicken,or shrimp for a heartier meal.

• Make it vegetarian: Use vegetable broth instead of chicken broth.

• Add vegetables: Wilted spinach, peas, or mushrooms make great additions.

• Spice it up: Add extra red pepper flakes for a kick of heat.

• Use different tortellini: Cheese, spinach, or even meat-stuffed tortellini all work well.

Storage/Reheating

Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently in a saucepan over medium-low heat, adding a splash of cream or milk to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring between each until warmed through.

FAQs

Can I use frozen tortellini for this recipe?

Yes, just adjust the cooking time according to the package instructions. Fresh or frozen both work well.

What type of cream should I use?

Use heavy cream for the richest, creamiest results. Half-and-half can work but the sauce may be thinner.

Can I substitute Parmesan with another cheese?

You can try Pecorino Romano or Grana Padano, though Parmesan is preferred for its nutty flavor.

Is this recipe spicy?

Not very. The red pepper flakes add a hint of heat, which you can increase or omit as desired.

Can I make it ahead of time?

You can make the sauce in advance and reheat it before combining with fresh-cooked tortellini.

Can I make this dish gluten-free?

Yes, use gluten-free tortellini and ensure your broth and sun-dried tomatoes are also gluten-free.

How do I prevent the sauce from curdling?

Keep the heat low once the cream is added, and stir often to avoid separation.

What’s the purpose of white vinegar in the sauce?

It balances the richness with a slight tang, enhancing overall flavor without being noticeable.

Can I double this recipe?

Absolutely! It scales well — just use a larger pot and adjust cooking times slightly as needed.

Conclusion

Tortellini Panna Pasta is the kind of meal that feels elegant yet effortless. With its rich Parmesan cream sauce and vibrant bursts of sun-dried tomato and basil, it’s a dish that satisfies both weeknight cravings and special occasion menus. Simple, satisfying, and packed with flavor — it’s pasta perfection in every bite.

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