Tortellini Alla Panna is a simple, mouthwatering Italian pasta dish that covers store-bought tortellini in a homemade creamy parmesan sauce! Take your first bite of this incredible dinner recipe in just 40 minutes!
Is there anything more delicious than an Italian pasta recipe? I personally don’t think so, which is why I often make this, my Best Penne Alla Vodka, and Turkey Florentine Pasta Bake so often!
This Tortellini Alla Panna Recipe packs in the flavor!
Load this Tortellini Alla Panna onto your fork and feast your taste buds on the very first bite of your new favorite Italian pasta dish!
Stuffed pasta, sundried tomatoes, and fresh chopped basil are coated in a delicious homemade sauce that’s made of parmesan, Chardonnay, and heavy cream!
Looks and sounds fancy, right? Tortellini Alla Panna really just means Tortellini in a cream sauce! And it’s actually super simple to make yet tastes like something you just ordered from an upscale Italian restaurant!
When all you did was spend 15 minutes prepping it in the kitchen for a delicious weeknight meal!
Alla Panna Sauce ingredients
The creamy, Alla Panna Sauce starts with
- melted butter
- minced shallot
- crushed garlic
- salt
- pepper
From there the sauce continues to build with
- Chardonnay
- heavy cream
- parmesan cheese – I find that freshly grating a block of parmesan cheese yields better results for this recipe. Store-bought pre-shredded parmesan cheese just doesn’t seem to melt as well for that creamy, cheesy consistency that we’re aiming for!
The sauce is then finished off with
- minced sun-dried tomatoes
- chopped parsley
- red pepper flakes
- Afterward, the finished creamy sauce finally combines with the cooked tortellini, completing this recipe! – When choosing your tortellini feel free to grab a bag of frozen or fresh with your favorite filling. You could even make your own homemade tortellini if you’d like to go the extra mile in this Italian recipe!
Tortellini Panna substitutions and variations
Can I Add Ham To This Tortellini Alla Panna Recipe?
Of course, lots of people enjoy that variation! For this recipe, I’d suggest using Italian prosciutto Cotto, “cooked ham”.
What Else Can I Add To This Italian Pasta Dish?
Frozen peas and cooked mushrooms are both popular and delicious add-ins for this recipe!
Is There Another Type Of Cheese I Can Use Instead Of Parmesan?
Yes, Asiago, Pecorino Romano, or Grana Padano, would all be good substitutes.
How to make Tortellini Alla Panna
- Prepare the ingredients before beginning to cook.
- Melt butter in a small saucepan then add the minced shallots and cook. Afterward, add in the crushed garlic, season with salt and pepper, and continue to cook.
- Pour in the Chardonnay and bring the mixture to a boil before reducing the heat to allow it to simmer.
- Increase the heat while stirring in the heavy cream. Then cook the sauce with the lid closed.
- Toss the cooked, drained, and rinsed tortellini with olive oil, thinly sliced basil, and a pinch of salt.
- Fold the cheese into the sauce mixture. Once melted add in the minced sun-dried tomatoes, a portion of the parsley, and red pepper flakes.
- Pour the sauce over the tortellini. Top with cracked black pepper, remaining parsley, and grated parmesan.
What to serve with Tortellini Panna
Since this is a heaty pasta dish made with a stuffed pasta, the best thing to serve with it would be Garlic Bread or a fresh green salad.
Panna Pasta storage
How Do I Store Any Leftovers?
Store any leftovers in the refrigerator in an airtight container and enjoy them within 3 to 4 days.
Alla Panna FAQs
If you prefer a thinner sauce you can use the leftover water that the pasta was cooked in. Simply add in a little to a time until the sauce reaches your desired consistency.
Alla panna just means with cream sauce. The creamy sauce in this recipe is made with melted butter, minced shallot, crushed garlic, salt, and pepper.
It is an Italian pasta made with squares of pasta that are stuffed and then rolled into a ring.
The pasta itself is usually made with flour and eggs and some olive oil and salt. The filling is where tortellini can get excited because it can be stuffed with so many things, but usually cheese and meat.
A traditional alfredo sauce is made with just butter and Parmesan cheese. However, it’s now more common to prepare it with other ingredients such as cream and garlic which is actually more in line with a traditional alla panna sauce. So you might say that Italian Alla Panna is American Alfredo 🙂
Tortellini, once cooked, can be enjoyed either hot or cold. In this particular recipe, it’s enjoyed hot!
More Pasta Recipes You’ll Love
Pasta Alla Panna is a delicious meal that will leave all the pasta lovers begging for more, and rightfully so! Here are more of my go-to pasta recipes that are just as scrumptious as this one!
- Homemade Hamburger Helper – Made in a Dutch oven in only 30 minutes!
- Buffalo Chicken Mac and Cheese – Loaded with spicy buffalo flavor and two kinds of cheese!
- The Best Homemade Lasagna – A classic, delicious dinner that pleases the entire family!
- Rasta Pasta – Jerk seasoning coverers moist chicken, tender pasta, and bell peppers!
- One Pan Pizza Pasta – Everything you love about pizza is just in the form of pasta!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
Tortellini Panna Pasta
Ingredients
- ¼ cup chopped fresh basil
- 2 tablespoons minced sundried tomatoes
- 1 shallot minced
- 3 garlic cloves minced
- ¼ cup salted butter
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
- ½ cup Chardonnay
- 2 cups heavy cream
- 1 lb tortellini
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- 1 tablespoon chopped parsley
- 4 ounces Parmesan cheese grated
- ¼ teaspoon red pepper flakes
Instructions
- Bring 4 cups of salted water to a boil in a large pot.
- While the water heats, remove the basil leaves from the stems and stack the smaller leaves atop the large leaves. Roll basil into a log, then thinly slice. Mince the sundried tomatoes. Mince the garlic and the shallot. Chop the parsley. Finely grate the cheese. Set these all aside until ready to use.
- Heat a medium pot over medium-high heat, once it is hot, melt the butter. Once it starts to foam, add in the shallot. Cook for 5 minutes.
- Reduce heat to medium and add the garlic and season with salt and pepper. Cook for 3 minutes, stirring frequently so the garlic doesn't burn.
- Pour in the Chardonnay. Stir and bring to a boil. Once boiling, reduce heat to the lowest setting and let simmer for 5 minutes.
- Increase the heat to medium-low and slowly incorporate the heavy cream. Cook for 7 minutes, lid closed, stirring occasionally.
- Add the tortellini to the boiling water and cook for 4 minutes. Drain and rinse under cold water. Toss with olive oil, chopped basil, and a pinch of salt.
- Remove the lid from the sauce and fold in the cheese. Once melted, add the sundried tomatoes, ½ the parsley, and red pepper flakes.
- Add the tortellini and toss to coat. Top with cracked black pepper, remaining parsley, and parmesan.
Notes
- Can I Add Ham To This Tortellini Alla Panna Recipe? Of course, lots of people enjoy that variation! For this recipe, I’d suggest using Italian prosciutto Cotto, “cooked ham”.
- What Else Can I Add To This Italian Pasta Dish? Frozen peas and cooked mushrooms are both popular and delicious add-ins for this recipe!
- Is There Another Type Of Cheese I Can Use Instead Of Parmesan? Yes, Asiago, Pecorino Romano, or Grana Padano, would all be good substitutes.
- How Do I Store Any Leftovers? Store any leftovers in the refrigerator in an airtight container and enjoy them within 3 to 4 days.
- What Can I Do To Thin The Cheese Sauce Out? If you prefer a thinner sauce you can use the leftover water that the pasta was cooked in. Simply add in a little to a time until the sauce reaches your desired consistency.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Trish says
Made this for the first time, I wouldn’t change a thing ( maybe add a protein). My husband gave rave reviews. The hardest thing about this recipe is chopping the ingredients. Add this to your recipe arsenal, you won’t regret it. Yum
Rebecca Hubbell says
I’m so glad you enjoyed it, Trish!
Adrienne says
What a delicious, easy and versatile recipe! I had some veggies that needed to be used up so I added some zucchini, mushrooms and grilled chicken and served it with bread and a salad. The creamy, cheesy sauce and flavor from the wine and tomatoes worked so well. A hit with everyone!
Amy says
Cheesey! This is a rich dish. I may next time swap out half the cream for milk. But the Italian flavors really come through! Huge hit with the husband and kids. Seriously looks like it takes a long time to make but it doesn’t! #winning!!!
Rebecca Hubbell says
So glad you enjoyed it! Half & Half would be a great substitute for cream!
Jennifer says
Delicious, my 8 and 11 year old sons loved it too! This will definitely be part of our regular menu.
Margaret King says
Yum……just made this…..will definitely be using this recipe again and again.
Rebecca Hubbell says
I’m sog lad you enjoyed it!
Journa Liz Ramirez says
This is a remarkable pasta recipe! I made sure I followed each step and it turned out so creamy and delicious. Highly recommended!
Rebecca Hubbell says
I’m so glad you enjoyed it!
Julia says
Tastes like Italy on a plate!! So delicious! Super easy recipe to follow. Thanks for posting!
Rebecca Hubbell says
Yes, it is so delicious!
jess says
wow, this recipe is just as delicious as it is beautiful! thank you so much for sharing this pasta dish
Rebecca Hubbell says
I’m so glad you enjoying it!