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Tortellini Alfredo is my answer to a quick yet utterly comforting dinner that feels like a restaurant dish but comes together fast even on a weeknight. Creamy rich sauce clings to pillowy cheese tortellini and a spark of fresh parsley brightens the flavors. This dish manages to impress with little effort or fuss and always disappears quickly at my table.
The first time I made this my kids licked their plates spotless I truly did not know a pasta dish could bring such quiet to a dinner table in the best way
Ingredients
- Parmesan cheese: because it builds that classic nutty creamy base choose a wedge if possible and grate fresh for best melt and flavor
- Garlic: this simple ingredient gently cooked blooms and sweetens to perfume the sauce
- Unsalted butter: forms the heart of the Alfredo bringing richness and gloss choose a quality brand for the best dairy flavor
- Half-and-half: gives luscious thickness without overwhelming heaviness look for a brand with minimal additives
- Kosher salt and freshly ground black pepper: crucial for balancing all that dairy and pasta always taste as you go
- Fresh or frozen cheese tortellini: grabs sauce with every bite buy from the refrigerated section or your favorite Italian market
- Finely chopped fresh parsley: optional but worth it for a burst of green and freshness choose parsley with crisp leaves and no wilting
Step-by-Step Instructions
- Prep the ingredients:
- Finely grate Parmesan using the smallest holes on a box grater for maximum melt Mince or microplane the garlic until very fine
- Sauté the garlic:
- Melt butter in a large nonstick pan over medium heat Add garlic and gently cook for about thirty seconds just until fragrant but not brown
- Make the sauce:
- Pour in the half-and-half and bring to a simmer Add grated Parmesan salt and black pepper Whisk slowly until cheese melts and sauce is smooth and creamy Once simmering turn off the heat to prevent overcooking
- Cook the tortellini:
- Boil a large pot of heavily salted water over medium-high Add tortellini and stir occasionally Cook for two minutes less than package instructions Reserve a half cup of pasta water then drain
- Combine and finish:
- Add drained tortellini to the warm sauce and set pan over medium heat Stir for about two minutes until pasta is heated through and sauce thickens If too thick drizzle in reserved pasta water to thin Taste and adjust seasoning
- Garnish and serve:
- Sprinkle with finely chopped parsley for freshness if you like Plate and serve straight away for the creamiest texture
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Of all the ingredients Parmesan is my favorite because that nutty flavor and melt are unmatched Every time my family smells it melting in the kitchen they wander in and ask what is for dinner My youngest once declared Parmesan makes dinner taste like a hug
Storage Tips
Store any leftovers in an airtight container in the fridge and enjoy within two days Gently reheat in a pan over low heat with a splash of milk to revive the sauce Frozen tortellini holds up to reheating surprisingly well
Ingredient Substitutions
You can swap half-and-half for whole milk for a lighter sauce or use a splash of heavy cream for richness Pecorino Romano stands in for Parmesan if you want a sharper bite In place of fresh parsley try fresh basil or chives for something different
Serving Suggestions
Pair this pasta with a green salad dressed simply with lemon and olive oil I sometimes add roasted vegetables on the side or toss in some sautéed spinach for extra greens A crisp glass of white wine fits right in on special nights
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Cultural Context
Alfredo sauce originated in early twentieth-century Rome as a simple blend of butter and Parmesan Over time it was Americanized with the addition of cream Italians typically use fettuccine but tortellini makes a wonderful canvas for the sauce and packs an extra cheesy punch
Frequently Asked Questions
- → What type of tortellini works best?
Fresh or frozen cheese tortellini is ideal, as it cooks quickly and absorbs the creamy sauce beautifully.
- → Can I use pre-grated Parmesan?
Yes, store-bought grated Parmesan works, but for deeper flavor, freshly grated cheese is recommended.
- → Is half-and-half necessary?
Half-and-half offers richness without being too heavy, but you can substitute with a mix of milk and cream.
- → How do I prevent the sauce from separating?
Simmer on medium heat and avoid boiling once the cheese is added. Stir frequently for a smooth result.
- → Can herbs be added for extra flavor?
Absolutely! Freshly chopped parsley adds brightness, or try a touch of basil or thyme if desired.