Name: Creamy Tortellini Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian American
Ingredients: 1 ½ cups half and half; ½ cup chicken broth; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon dried parsley; ¼ teaspoon onion powder; ¼ teaspoon mustard powder; ¼ teaspoon black pepper; 4 tablespoons salted butter; 1 splash olive oil; 3 cloves garlic, crushed; 2 tablespoons flour; ½ cup Parmesan cheese, finely shredded; ½ cup Asiago cheese, finely shredded; Salt and pepper, to taste; 20 oz tortellini, refrigerated or frozen; 2 tablespoons fresh parsley, chopped, for garnish

Description

This Creamy Tortellini Sauce turns cheese tortellini into a rich, cozy pasta dinner with garlic, herbs, Parmesan, and Asiago. It is quick enough for a weeknight but tastes like a creamy restaurant style bowl.

Ingredients

1 ½ cups half and half
½ cup chicken broth
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon onion powder
¼ teaspoon mustard powder
¼ teaspoon black pepper
4 tablespoons salted butter
1 splash olive oil
3 cloves garlic, crushed
2 tablespoons flour
½ cup Parmesan cheese, finely shredded
½ cup Asiago cheese, finely shredded
Salt and pepper, to taste
20 oz tortellini, refrigerated or frozen
2 tablespoons fresh parsley, chopped, for garnish

Instructions

Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until just tender, then reserve 1 cup pasta water and drain.
Start the sauce: Melt the butter with a splash of olive oil in a large skillet over medium heat. Add the garlic and cook for 30 to 60 seconds, until fragrant.
Make the roux: Sprinkle in the flour and whisk for 1 to 2 minutes, until smooth and lightly golden. Slowly whisk in the chicken broth, then the half and half.
Season and simmer: Stir in the basil, oregano, parsley, onion powder, mustard powder, and pepper. Simmer gently for 3 to 5 minutes, stirring often, until the sauce lightly coats a spoon.
Add the cheese: Reduce the heat to low and stir in the Parmesan and Asiago a handful at a time. Whisk until melted, creamy, and glossy.
Finish the pasta: Add the drained tortellini and toss gently until coated. Loosen with a splash of pasta water if needed, then season to taste and garnish with fresh parsley.

Notes

Use finely shredded cheese so it melts smoothly into the sauce. Reheat leftovers gently over low heat with a splash of broth, half and half, or water to bring the sauce back together.

Prep Time: 10 mins
Cook Time: 15 mins
Cuisine: Italian American

Keywords: creamy tortellini sauce