Tortellini Alla Panna

Growing up, there was one dish my sisters and I always asked my mom to make – tortellini alla panna, which in English is tortellini with cream.

This creamy pasta holds a special place in my heart. It has been my favorite since I was a kid. 

To this day, it remains one of my favorite comfort foods, taking me back to cozy family dinners.

Ingredients & Substitutions 

Tortellini: These stuffed pasta balls can be filled with cheese, spinach, or meat. Opt for your favorite type, use store-bought tortellini, or make your own from scratch.

Cream: For the best results, use heavy or whipping cream. If you prefer a lighter option, use half-and-half or even milk.

Peas: Sweet green peas add color and freshness to the dish. Use fresh or frozen peas.

Mushrooms: You can use any variety of mushrooms, such as buttons or cremini.

White Onion: A finely chopped white onion adds a subtle sweetness and depth to the sauce. If you don’t have a white onion, yellow will work as well.

Parmesan Cheese: Freshly grated Parmesan cheese adds a nutty and salty flavor. It’s the perfect finishing touch.

Salt and Black Pepper: Season to taste with salt and black pepper.

Step-by-step instructions

In a large skillet, heat some olive oil over medium heat. Add the chopped onions and sauté until soft and translucent. Then, add the peas and cook them for about 10 minutes.

When the peas are almost cooked, add the slices of mushrooms. Continue to cook at medium heat,

In the meantime, boil a large pot of salted water, add the tortellini, and cook according to the package instructions until al dente.

In the meantime, add the cream and turn the heat low; stir gently to combine. Let the sauce simmer for a few minutes.

Season the sauce with salt and black pepper according to your taste.

Sprinkle in the grated Parmesan cheese and stir until it melts and creates a creamy consistency.

Add the cooked tortellini to the skillet with the creamy sauce. Gently toss the pasta until it is evenly coated with the sauce.

Transfer the Tortellini alla Panna to serving plates or bowls. Garnish with a sprinkle of Parmesan cheese and a dash of black pepper.

Serve it hot. 

Tips

• Be mindful not to overcook the tortellini, as it can become mushy. 
• If the sauce appears too thick, add a splash of the reserved cooking water.
• Serve the tortellini alla panna immediately to enjoy it at its best. The creamy sauce tends to thicken as it cools down.

Ingredient Addition Ideas that I Try 

Crispy bacon or pancetta: Fry some bacon until it turns crispy, crumble it, and sprinkle it over the tortellini

Sun-Dried Tomatoes: Chop up sun-dried tomatoes and toss them into the cream sauce.

Add prosciutto. It’s less salty than bacon or pancetta, perfect if you’re making this pasta for your little one.

Serving Suggestions

This pasta is lovely served simply as is, but I enjoy it with crusty ciabatta or soft focaccia to soak up the extra sauce.

You can pair it with a simple green salad dressed with a light vinaigrette to balance out the richness of the dish.

Ho to store Leftovers

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.

To reheat, gently warm the Tortellini alla Panna on the stovetop or in the microwave, adding a splash of cream or broth to restore the creaminess.

Creamy Tortellini Alla Panna With Peas

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