Creamy Tortellini Pasta Skillet (Just 6 Ingredients!)
So all tortellini recipes are not created equal! Easy tortellini recipes are a dime a dozen out there on the web. Don't be fooled! This creamy tortellini with cream sauce is the "cream" of the crop. And, it's super fast, rich, and satisfying - your family and guests will be all over it....I promise.
Servings: 6 servings
Chef Alli
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Ingredients
- 1 Tbs olive oil|
- 3 cloves garlic minced
- 20 oz Frozen Buitoni Cheese Tortellini thawed and cooked according to pkg directions, just until al dente, this takes just a few minutes - don't overcook!
- 1 cup cooked Italian sausage
- 2-3 cups whipping cream
- 1/3 cup frozen peas thawed, optional
- grated Parmesan cheese optional
- salt and pepper to taste, optional
Instructions
- In a large skillet over medium heat, add the garlic, stirring to cook for 30 seconds; add 2 cups of cream to the garlic, bringing the cream to a low simmer, cooking for approx 1-2 minutes.
- Gently stir the tortellini and the sausage into the cream in the skillet , letting the cream simmer until thickened to a nice, creamy consistency, approx. 8-10 minutes.
- To serve, toss in the peas, if using, then top with Parmesan. Eat!
Notes
You can absolutely use dried tortellini in this pasta dish and I’ve done it a couple of times myself. I find that the refrigerated/frozen type of tortellini (whether cheese-stuffed or meat-stuffed) is larger in size and has a different texture that we prefer. Either type still makes a delicious dish.
If you’d like to use half-and-half to make the tortellini sauce to save fat and calories, you can do so. You will need to add a thickener (such a cornstarch slurry made from equal parts cornstarch and water) to the half-and-half so that it can thicken as it simmers; whisk constantly!
Feel free to substitute any cooked meat in the tortellini. We’ve used leftover grilled salmon and leftover grilled steak and they were both delicious. Chopped, cooked ham or bacon is also a good option.
There is only ONE THING that’s a little disappointing about this recipe – it doesn’t make the best leftovers. This is because the pasta always sucks up the sauce and when you reheat it, the pasta tends to be greasy in texture. However, I always keep it for leftovers and when I reheat it, I stir in some milk to help reconstitute the sauce, helping to make the pasta creamy again.
To customize the sauce for the tortellini, you could add a bit of pesto, marinara sauce, or even mushroom sauce. Plus you can add some spinach or other fresh veggies to the sauce, as well.
Nutrition
Calories: 733kcalCarbohydrates: 45gProtein: 22gFat: 52gSaturated Fat: 26gCholesterol: 175mgSodium: 729mgPotassium: 185mgFiber: 4gSugar: 3gVitamin A: 1228IUVitamin C: 5mgCalcium: 197mgIron: 3mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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