Creamy Garlic Butter Tortellini

Nothing beats a bowl of pillowy cheese tortellini tossed in the creamiest garlic butter sauce when you want something fast and utterly comforting At our house this is the recipe I whip up on Friday nights when everyone seems to crave cozy restaurant style pasta but we want to stay in

Since I started making this creamy garlic butter sauce it has become our go to for last minute dinners and even my pickiest eater goes back for seconds The aroma alone makes the entire house feel warm and inviting

Ingredients

• Unsalted butter: six generous tablespoons that form the rich velvety base and prevent it from being too salty always use fresh
• Garlic cloves: using eight creates a deeply savory complex flavor crush for maximum taste
• Olive oil: a little helps keep the butter from burning and adds subtle fruitiness opt for extra virgin
• Heavy cream: at least 35 percent fat richness matters use high quality for the smoothest sauce
• Freshly grated Parmesan cheese: melting quality is key so grate your own for best results
• Italian seasoning: this brings herbal depth try a blend heavy on oregano and basil
• Onion powder: a hint amps up the savory sweetness and rounds out the sauce
• Black pepper: freshly cracked will bring the most bite and aroma
• Salt: just enough to balance and sharpen flavors use kosher for best control
• Fresh parsley: for sprinkling and color chop right before using for brightness
• Tortellini: I use an eighteen ounce package of cheese or spinach tortellini refrigerated pasta works best for this creamy sauce choose ones that feel plump and not dried out

Step-by-Step Instructions

Prepare the Seasoning:

Combine Italian seasoning onion powder salt and black pepper in a small bowl Stir so flavors combine evenly and set aside for easy access during cooking

Cook the Tortellini:

Bring a large pot of generously salted water to a rolling boil Add the tortellini and cook according to the package timing usually about three to four minutes for refrigerated pasta Do not overcook You are looking for al dente or just tender enough Drain well and set aside while you finish the sauce

Crush and Gently Sauté Garlic:

Lay each garlic clove on a board and crush firmly with the flat side of your knife This releases strong aroma and flavor Add the crushed garlic and butter to a ten inch heavy skillet or sauté pan Place over medium low heat and gently melt swirling the butter around to let the cloves infuse as the butter starts to brown

Add Olive Oil and Monitor Butter:

When the butter is almost golden and you sense a nutty scent add the tablespoon of olive oil This keeps the butter from burning Let the garlic sizzle gently swirling the pan or stirring often It is essential to watch closely as butter can go from browned to burnt within seconds

Incorporate Cream and Parmesan:

Reduce heat to low and pour in the heavy cream Add prepared seasoning and two cups of freshly grated Parmesan cheese Stir or whisk constantly until the cheese melts smoothly into the cream and no lumps remain Cook for another two to three minutes until sauce thickens slightly Taste and adjust salt or pepper if needed

Combine Tortellini and Sauce:

Add the drained tortellini directly into the skillet with the bubbling cheese sauce Toss gently to coat every piece letting it simmer in the sauce for about one minute so the flavors are absorbed completely

Finish and Serve:

Remove from heat Sprinkle with chopped parsley for color and extra freshness Plate immediately If you want a restaurant style presentation shave a little extra Parmesan over the top and serve piping hot

Save it

I have always loved the rush of adding fresh garlic at the beginning The moment it hits the hot butter is pure magic and always takes me back to my grandmother's kitchen Her secret was to crush the garlic never mince it and I promise the flavor is deeper this way This dish has seen family birthdays snow days and lazy Sundays around our table

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The sauce will thicken so when reheating add a splash of milk or cream and warm gently over low heat Stir constantly until smooth again or microwave in short bursts covered with a damp paper towel

Ingredient Substitutions

If you do not have fresh Parmesan try a Grana Padano or Pecorino Romano for a sharper taste You can swap heavy cream for half and half if you need to lighten the sauce just let it simmer longer to thicken If you want extra vegetables stir in wilted spinach sun dried tomatoes or thawed peas at the end

Serving Suggestions

Serve with a crisp green salad or roasted broccoli to balance the richness For extra color and crunch toast pine nuts and scatter on top Chunky bread will help mop up the sauce and I love pairing this pasta with a glass of dry white wine like Pinot Grigio It also pairs beautifully with herby roast chicken

Cultural and Historical Context

The roots of garlic butter sauces run deep in both Italian and French cooking and creamy white sauces are a hallmark of Northern Italian kitchens Tortellini emerged from Emilia Romagna where stuffed pastas are often served with simple sauces that let the pasta shine This creamy version takes its cue from restaurant Alfredo but the garlic pairs it down to pure comfort

Save it

This creamy garlic butter tortellini is proof that you can achieve restaurant perfection at home anytime Flavorful pasta in just minutes and always a family favorite

Common Questions

→ How do I prevent the butter from burning?

Add olive oil to the pan once the butter starts browning. This raises the smoke point and helps avoid burning while maintaining a nutty aroma.

→ Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan melts better and gives a smoother sauce, but pre-grated cheese can be used in a pinch.

→ What type of tortellini works best?

Both cheese- and meat-filled tortellini are delicious in this sauce. Choose your favorite for the best results.

→ Can I make the sauce ahead of time?

It's best enjoyed fresh, but you can prepare the sauce a few hours ahead and gently reheat. Add a splash of cream if it thickens too much.

→ What herbs pair well with this dish?

Chopped fresh parsley is classic, but basil or chives offer nice alternatives for added flavor and color.