Italian
Tortellini Alfredo
Refrigerated cheese tortellini are tossed in a garlic cream sauce finished with Parmesan. The sauce is kept at a gentle simmer so it coats the rings without breaking.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Fresh tortellini cook in a few minutes, so the sauce can be ready at the same time.
- Milk loosens the cream so the sauce is not gluey.
- Parmesan is added off a hard boil so it melts smooth.
- A splash of pasta water brings the sauce back if it tightens.
Ingredients
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Instructions
- 1
Boil the tortellini in salted water at a rolling boil, about 212°F, until tender, about 3 minutes. Drain and reserve 1/2 cup pasta water.
- 2
Melt the butter in a wide skillet over medium heat. Cook the garlic for 30 seconds until fragrant.
- 3
Pour in the cream and milk. Simmer over medium-low, about 185°F, until the sauce thickens slightly, about 4 minutes. Do not let it boil hard.
- 4
Take the pan off the boil and whisk in the Parmesan, salt, pepper, and nutmeg until smooth.
- 5
Add the tortellini and toss, loosening with pasta water a tablespoon at a time until every piece is coated.
- 6
Stir in the parsley off the heat and serve at once.
Pro tips
- Grate Parmesan yourself; pre-shredded cheese can make the sauce grainy.
- If the sauce looks oily, whisk in a spoon of pasta water over low heat.
- Frozen tortellini need a few extra minutes in the water. Check the package.
Easy substitutions
- cheese tortellini
- spinach tortellini
- heavy cream
- half-and-half, simmered a minute longer
- nutmeg
- a pinch of black pepper
Storage and reheating
Storage
Refrigerate in a covered container up to 3 days.
Reheating
Warm gently on the stovetop with a splash of milk, stirring, until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 600
- Protein
- 24 g
- Carbs
- 54 g
- Fat
- 32 g
- Fiber
- 3 g
Moderate · Stovetop · Vegetarian
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A heavy 12-inch skillet
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An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
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A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
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