Garlic Butter Tortellini
Garlic Butter Tortellini is a quick, creamy pasta dish featuring tender cheese tortellini in a rich garlic butter sauce with parmesan and fresh parsley. It's a perfect 20-minute weeknight dinner that feels special without much effort.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Microplane or fine grater
- Measuring cups and spoons
Ingredients
- 1 lb Cheese Tortellini refrigerated or frozen
- 4 tbsp Unsalted Butter
- 4 cloves Garlic minced
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese finely grated
- 2 tbsp Fresh Parsley chopped
- 1/2 tsp Dried Red Chili Flakes
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and chili flakes, and cook for 1-2 minutes until fragrant, stirring constantly.
- Pour in the heavy cream and bring to a gentle simmer. Let it bubble lightly for 2-3 minutes, stirring occasionally, until slightly thickened.
- Reduce the heat to low and gradually whisk in the grated parmesan cheese until fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Add the drained tortellini to the skillet and toss gently to coat in the sauce. If the sauce is too thick, stir in a splash of reserved pasta water until desired consistency is reached.
- Sprinkle with fresh parsley and serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when cold.
Reheating: Reheat gently in a skillet over low heat with a splash of milk or cream, stirring often to prevent separation. Avoid high heat.
Best Tips: Use freshly grated parmesan for a smooth sauce. Salt the pasta water well, and don't let the garlic burn. Add pasta water a little at a time to perfect the sauce consistency.
Variations: Add cooked chicken, shrimp, or bacon. Stir in spinach or peas. Swap parsley for basil or chives. For a lighter version, use half-and-half instead of heavy cream.