This Tortellini alla Panna Recipe features cheese tortellini tossed in a rich and creamy Parmesan sauce. It’s an easy pasta dinner made with just a handful of simple ingredients.
Alla panna means “with cream” in Italian, and the sauce for this dish is made with heavy cream, Parmesan cheese and garlic. Using store-bought tortellini makes this an especially quick meal.
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Ingredient Notes
Just a few ingredients are all you need to make this quick meal.
- Tortellini: Use dried, refrigerated or frozen tortellini. I use three-cheese tortellini, but cheese or meat-filled tortellini will work.
- Heavy cream: The base of the rich and creamy alla panna sauce.
- Parmesan cheese: Freshly shredded Parmesan gives the sauce the best flavor and melts smoothly.
- Garlic: I use jarred minced garlic for convenience, but fresh works too.
- Olive oil: Used to cook the garlic before adding the cream.
- Salt & pepper: Add to taste.
How to Make Tortellini alla Panna
You won’t believe how quickly this dish comes together!
- Bring a large pot of water to a boil. Add the tortellini and cook until al dente, about 1 minute less than the package directions.
- While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1–2 minutes, being careful not to let it brown. Add the heavy cream and bring to a boil. Reduce the heat to low, stir in the Parmesan cheese and simmer, stirring occasionally, while the tortellini finishes cooking.
- Drain the tortellini and add it to the alla panna sauce. Toss to coat and season to taste with salt and black pepper.
Tips for Making Tortellini alla Panna
- Freshly shredded Parmesan melts more smoothly into the sauce.
- Reserve about 1 cup of pasta water before draining the tortellini. If the sauce is too thick, add a little pasta water at a time until it reaches the desired consistency.
- Cook the tortellini just until al dente so it doesn’t become too soft when tossed with the hot sauce.
Variations & Substitutions
With only 5 ingredients besides salt and pepper there are only a couple of substitutions.
- Oil: Melted butter or canola oil can be used instead of olive oil.
- Cheese: Pecorino Romano can be substituted for the Parmesan.
- Add-ins: Try peas, prosciutto, ham or mushrooms for a heartier dish.
- Herbs: Fresh parsley or basil can be added before serving.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop over medium heat adding a splash of cream if necessary.
Frequently Asked Questions
No. Both are creamy pasta sauces, but alla panna is a cream-based sauce. Traditional Alfredo is made with butter and Parmesan cheese, although many American versions also include heavy cream.
More Creamy Pasta Recipes
Or check out my round of post of 14 Positively Perfect Pasta Dishes!
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Tortellini alla Panna
Ingredients
- 1 pound tortellini
- 1 tablespoon olive oil
- 1 teaspoon garlic
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- Salt & Pepper to taste
Instructions
- Cook tortellini until al dente, one minute less than package directions. Reserve about a cup of pasta water.1 pound tortellini
- While the pasta cooks make the sauce; heat olive oil in a large skillet over medium heat. Add garlic and cook 1- 2 minutes making sure it does not brown. Add cream and bring to a boil over medium-high heat, reduce heat to a simmer, add the Parmesan cheese and simmer on low, stirring occasionally until the tortellini is done.1 tablespoon olive oil, 1 teaspoon garlic, 1 cup heavy cream, ½ cup Parmesan cheese, Salt & Pepper
- Drain pasta and add to cream mixture, season to taste with salt and black pepper.
Notes
Nutrition
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Recipe minimally adapted from Italian Recipe Book.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.