Ditch the jarred Alfredo sauce and make this quick, delicious sauce instead. Paired with packaged cheese tortellini, you’ve got a filling, nourishing main dish in a flash.
Prepackaged cheese tortellini, whether it’s refrigerated or frozen, is a great staple to have on hand for busy weeknights. It cooks quickly and is really versatile. As tempting as it might be to dump a jar of store-bought marinara or Alfredo sauce on top of it, did you know that you can easily make your own Alfredo sauce in a matter of minutes instead?
The term “Alfredo” is not really used in Italy. In Italy, what we call “fettuccine Alfredo” is basically pasta with butter and cheese. We call it Alfredo sauce because some Americans came across it in a Roman restaurant back in the 1920s. Alfredo Di Lelio, the owner, had been making it for his wife, who was recovering after giving birth. Hence, the name Alfredo sauce!
Whatever the name, you will love tortellini Alfredo because it is a dish that is both comforting and tasty. It comes together quickly, especially with the use of refrigerated tortellini. Perfect for a busy weeknight or just a cozy meal when you need some comfort food, this is a simple, good dish. Tortellini Alfredo is a family-friendly, meatless main that could easily become a favorite.
Parmesan cheese for novices
If for you, Parmesan cheese means a green can that you shake over your spaghetti and meatballs, take heed. The canned stuff is a pale shadow of freshly grated Parmesan cheese. Parmesan is an Italian cow’s milk cheese that is aged for at least one year. It is a hard, nutty, and slightly salty cheese with fruity notes. Parmesan is usually grated or shaved over dishes. For this recipe, buy an eight-ounce block of Parmesan to yield the nearly two cups you will need. Using your box grater, grate the cheese just before using and enjoy the burst of flavor freshly shredded Parmesan provides.
How do I store leftovers?
Leftovers will keep in an airtight container in the refrigerator for about 3 days. They can also be frozen in a freezer-safe container for up to 3 months. Bear in mind, however, that the sauce may become a bit grainy when thawed. Thaw overnight in the fridge. When reheating leftovers, mix a little extra heavy cream or milk into the sauce to loosen it up again.
Serving suggestions
Tortellini Alfredo is a wonderful main dish that has many possibilities for add-ins and complementary sides. For side dishes, consider a simple green veggie like steamed broccoli or Air-Fryer Asparagus. A crunchy, crisp salad also works well. For instance, a Kale Salad or a Caesar Salad are both great options. While tortellini Alfredo is delicious as is, you can also add extra protein. Top it with Broiled Chicken Breast or sautéed Italian sausage links, sliced into bite-sized pieces. Additional add-ins include green peas and diced ham or sautéed sliced mushrooms and spinach.
Tortellini Alfredo
Ingredients
- 1 pound refrigerated cheese tortellini
- 6 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 3/4 to 2 cups grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil chopped, for garnish
Instructions
- Fill a large pot with salted water and bring it to a boil. Add the cheese tortellini, cooking them per the package instructions until they are al dente.
- Meanwhile, in a large skillet over medium heat, melt the butter.
- Add the minced garlic to the butter and cook for 1 minute until fragrant.
- Slowly pour in the heavy cream, stirring constantly.
- Lower the heat and slowly incorporate 1 3/4 cups of Parmesan cheese until it melts and the sauce becomes smooth. If the sauce is thin, add up to 1/4 cup more cheese.
- Season the sauce with salt and pepper to taste.
- Drain the cooked tortellini and add it to the Alfredo sauce. Toss gently to coat. Serve warm, garnished with fresh herbs if using.
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