Creamy Garlic Butter Tortellini (Printable Version)
# What You'll Need:
→ Sauce Base
01 -
6 tablespoons unsalted butter
02 -
8 garlic cloves, crushed
03 -
1 tablespoon olive oil
04 -
1 1/2 cups heavy cream (35-36% fat)
05 -
2 cups freshly grated Parmesan cheese
→ Seasonings
06 -
3/4 teaspoon Italian seasoning
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon salt
→ Finishing Elements
10 -
2 tablespoons fresh parsley, chopped
→ Pasta
11 -
500 grams tortellini
# Preparation Steps:
01 -
In a small bowl, combine Italian seasoning, onion powder, black pepper, and salt. Mix well and set aside.
02 -
Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until al dente. Drain thoroughly.
03 -
Crush the garlic cloves using the flat side of a knife. In a heavy-bottomed 25 cm skillet, combine the crushed garlic and unsalted butter over medium heat.
04 -
Melt the butter with garlic, swirling the skillet for even coloring. When the butter turns golden brown and develops a nutty aroma, add olive oil to prevent burning. Monitor closely to avoid scorching.
05 -
Pour in heavy cream, add the prepared seasoning blend and Parmesan cheese. Stir constantly as the mixture comes together and cheese melts fully. Taste and adjust seasoning if necessary.
06 -
Add the drained tortellini to the skillet. Toss well to ensure all pasta is coated evenly in the sauce.
07 -
Remove from heat, garnish with chopped fresh parsley, and serve immediately.
# Additional Tips:
01 -
For optimal flavor, wait until the butter is a deep golden brown before adding cream, but do not let it burn.