Tortellini in a White Wine Sauce
Indulge in the creamy elegance of Tortellini in a White Wine Sauce, a quick and comforting dish that’s perfect for weeknight dinners or special occasions. This recipe showcases tender cheese tortellini tossed in a rich, velvety sauce made from sautéed shallots, garlic, dry white wine, heavy cream, and freshly grated Parmesan cheese. A hint of crushed red pepper flakes adds just the right touch of heat (if desired), while fresh parsley brightens the flavors. The delicate balance of butter and olive oil ensures a luxurious texture, and the optional addition of reserved pasta water allows you to customize the sauce consistency. Serve this restaurant-worthy tortellini with extra Parmesan and your favorite crusty bread for a meal that will leave everyone asking for seconds. Perfectly indulgent yet easy to prepare in just 30 minutes, this recipe is a true crowd-pleaser! Keywords: tortellini in white wine sauce, creamy pasta recipe, weeknight dinner, Parmesan cheese sauce, easy Italian dinner.
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Recipe Information
Ingredients
- 16 oz Cheese tortellini (fresh or refrigerated)
- 3 tbsp Unsalted butter
- 1 tbsp Olive oil
- 2 medium Shallots, finely diced
- 3 Garlic cloves, minced
- 1 cup Dry white wine (e.g., Sauvignon Blanc)
- 1 cup Heavy cream
- 1 cup Parmesan cheese, finely grated
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional, for heat)
- 4 quarts Water
- 1 tbsp Salt (for boiling water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water, then add the tortellini. Cook according to the package instructions (typically 6-8 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set them aside.
While the tortellini is cooking, heat the butter and olive oil in a large skillet over medium heat. Once the butter has melted, add the diced shallots and sauté for 3-4 minutes, or until soft and translucent.
Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently to avoid burning.
Pour the white wine into the skillet, increase the heat to medium-high, and let it simmer for 3-4 minutes, or until the wine has reduced by about half.
Reduce the heat to medium-low and stir in the heavy cream. Allow the mixture to simmer gently for 2-3 minutes until slightly thickened.
Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta cooking water to thin it to your desired consistency.
Season the sauce with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of crushed red pepper flakes, if using. Adjust seasoning to taste.
Add the cooked tortellini to the skillet, tossing gently to coat each piece in the sauce. Cook for 1-2 minutes to ensure the tortellini is warmed through.
Sprinkle the chopped parsley over the tortellini and give it a final toss. Serve immediately with extra grated Parmesan on top, if desired.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 710 mg | 55% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
