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Tortellini alla panna is a simple Italian recipe made in just 20 minutes. This easy dinner is made with tortellini pasta that is tossed with a homemade creamy sauce sprinkled with thinly sliced crispy prosciutto. This amazing recipe is great for a quick lunch or easy dinner.
Tortellini alla panna translates to tortellini with cream sauce and is similar to alfredo sauce. This simple dish is made easily from scratch but packs a ton of flavor and is one the whole family will enjoy.
This easy tortellini alla panna recipe is a quick meal that would be delicious served with celery salad, brussels sprouts or pesto bread.
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🥛 Ingredient notes
- Tortellini - I've used both fresh and frozen store-bought tortellini for this recipe, and they both work fine. I typically use spinach and cheese tortellini; however, a meat or cheese variety will also work. Whip up a batch of homemade pasta and make your own tortellini for an extra special dish! Make sure you keep extra tortellini on hand for Tortellini en Brodo or Creamy Tortellini Sausage Soup.
- Sauce - This cream sauce has a rich flavor and is made with just heavy cream flavored with fresh garlic and grated parmesan cheese.
- Prosciutto - Thinly sliced prosciutto is crisped up in a pan and added to the cream sauce. It adds a bit of texture and saltiness that lends itself well to the dish.
📋 Substitutions and variations
- Meat - Instead of prosciutto, Italian sausage, or meatballs could be mixed into the pasta dish.
- Veggies - The addition of peas, sautéed mushrooms, roasted red peppers or asparagus would be great mixed in.
- Sauce - Stir in ½ cup of italian gravy or marinara to make a pink sauce.
- Pasta - This sauce can be used with your favorite pasta shape to make pasta alla panna.
- Vegetarian - Simply omit the prosciutto from the creamy pasta to make this dish vegetarian.
🔪 Step by step instructions
First, cook tortellini in a large pot of boiling salted water over medium-high heat until they float to the top of the pot.
While the pasta is cooking, thinly slice the garlic and prosciutto. When the pasta is done, drain it, making sure to reserve ½ cup of the liquid.
In a medium skillet, cook the thinly sliced prosciutto in olive oil over medium heat for 2-3 minutes until it just starts to turn brown and crisps up. Add the garlic and cook for 1 more minute.
Add in the cream, along with the reserved pasta water and whisk to combine, scraping the bottom to remove any stuck on bits. Whisk in the parmesan cheese and let the alla panna sauce simmer for 2-3 minutes until it starts to thicken.
Season the sauce with salt and pepper and then toss it with the tortellini. Serve with extra freshly grated parmesan cheese on top if desired!
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⭐ Expert tips
- Don't overcook the tortellini or it will start to fall apart. When they float to the top, they are done.
- Make sure to reserve pasta water to add to the sauce. It adds flavor and helps the sauce stick directly to the pasta.
- Cook the garlic and prosciutto until just browned and crispy so the prosciutto doesn't get too hard and the garlic doesn't burn.
- Scrape the bottom of the skillet after adding the cream and pasta water. Those flavorful bits also help make the sauce super delicious.
⏲️ Make ahead instructions
The sauce for this tortellini recipe can be made up to 2 days ahead of time and then stored in an airtight container in the refrigerator. When you are ready to serve, cook the tortellini, reserving some of the pasta water and then add it to the sauce in a pot over low heat on the stovetop. Whisk until the sauce is heated through and combined with the water and then toss with the pasta.
🥡 Storage suggestions
Leftovers of this tortellini alla panna will keep in an airtight container for 3-4 days in the refrigerator and then can be reheated in the microwave or on the stovetop over low heat. The pasta will continue to absorb the sauce, so add a splash of cream to it when you are reheating.
🍝 More quick pasta recipes
If you loved this tortellini alla panna, check out these other quick pasta recipes that I know you will love too!
Recipe
Tortellini alla Panna
Ingredients
- 20 ounces spinach and cheese tortellini, fresh or frozen
- 1 Tablespoon olive oil
- 4 cloves garlic
- 3 ounces prosciutto
- ⅔ cup heavy cream
- ¼ cup grated parmesan cheese, plus extra for serving
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the tortellini in a large pot of boiling salted water until they just float to the top. Don't overcook or they will fall apart.
- While the tortellini is cooking, slice the garlic and prosciutto into thin slices.
- Drain the pasta, reserving ½ cup of the cooking water for use in the sauce.
- Heat a large skillet over medium heat with the olive oil. Add the prosciutto to the pan and let it crisp up for 2-3 minutes until lightly browned.
- Add the garlic and cook for 1 more minute until lightly browned. Don't overcook or the dish with become bitter.
- Stir in the heavy cream and reserved pasta water and scrape the bottom of the pan to remove any stuck on bits.
- Mix in the parmesan cheese and then lower the heat to medium low. Let the sauce simmer for 2-3 minutes until thickened.
- Season the sauce with the salt and pepper and then toss it with tortellini. Serve sprinkled with extra parmesan cheese, if desired.
Notes
-
- Meat - Instead of prosciutto, use Italian sausage, meatballs or grilled chicken.
- Veggies - Add peas, sautéed mushrooms, roasted red peppers or asparagus.
- Sauce - Stir in ½ cup of italian gravy or marinara to make a pink sauce.
- Pasta - Use any favorite pasta shape to make pasta alla panna.
- Vegetarian - Omit the prosciutto.
- Leftovers - Keep in an airtight container for 3-4 days in the refrigerator. Reheat in the microwave or on the stovetop over low heat. Add a splash of cream or milk for extra moisture.
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