Description
This creamy and indulgent Tortellini Alfredo recipe features cheese tortellini coated in a rich homemade Alfredo sauce made with butter, garlic, heavy cream, and Parmesan cheese. Finished with a hint of nutmeg and fresh parsley, it’s a perfect comforting Italian-inspired pasta dish that comes together quickly on the stovetop.
Ingredients
Scale
Pasta
- 1 package (9 oz) cheese tortellini
Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Garnish (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Boil Tortellini: Bring a large pot of salted water to a boil over high heat. Add the cheese tortellini and cook according to package instructions, usually 3-5 minutes until tender.
- Drain Tortellini: Once cooked, drain the tortellini using a colander and set aside.
- Heat Skillet: While pasta cooks, heat a large skillet over medium heat to prepare the sauce.
- Melt Butter and Olive Oil: Add butter and olive oil to the skillet and allow them to melt and combine.
- Sauté Garlic: Add minced garlic to the melted butter and oil, sautéing for 1-2 minutes until fragrant but not browned.
- Add Heavy Cream: Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
- Thicken Sauce: Let the cream simmer for 2-3 minutes to thicken slightly while stirring.
- Incorporate Parmesan: Add grated Parmesan cheese gradually while stirring constantly until the cheese melts and the sauce is smooth.
- Season Sauce: Stir in salt, black pepper, and ground nutmeg to taste, adjusting seasoning as preferred.
- Combine Tortellini and Sauce: Add the cooked tortellini to the skillet, gently tossing to coat pasta evenly with Alfredo sauce.
- Simmer Tortellini: Cook for an additional 1-2 minutes to allow tortellini to absorb the flavors.
- Remove from Heat: Take the skillet off the heat once the tortellini is well coated and hot.
- Serve: Transfer the Tortellini Alfredo to plates.
- Garnish: Sprinkle chopped fresh parsley over the top, if desired.
- Enjoy: Serve immediately while hot for best flavor and texture.
Notes
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Use freshly grated Parmesan cheese rather than pre-grated for a smoother sauce.
- Be careful not to burn the garlic when sautéing as it can turn bitter.
- If sauce gets too thick, add a splash of pasta cooking water to loosen it up.
- Fresh parsley adds a nice color and fresh contrast to the creamy sauce but is optional.
