Ingredients
Main Ingredients
- 20 ounces cheese tortellini
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook Tortellini: Cook the tortellini according to the package directions until al dente. Drain the pasta well and set it aside for later use.
- Melt Butter: In a large skillet over medium heat, melt the butter carefully to avoid browning it too much.
- Sauté Garlic: Add the minced garlic to the melted butter and cook for about 30 seconds until it becomes fragrant, but not browned.
- Add Cream and Simmer: Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally to prevent scorching.
- Melt Cheeses: Stir in the crumbled Gorgonzola and grated Parmesan cheese, continuing to stir until the cheeses melt completely and form a smooth, creamy sauce.
- Season Sauce: Season the sauce with salt and freshly ground black pepper to taste, adjusting seasoning as desired.
- Toss Pasta: Add the cooked tortellini to the skillet and toss gently to coat the pasta evenly with the Gorgonzola cream sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top as garnish and serve the dish immediately while warm and creamy.
Notes
- Add spinach or sautéed mushrooms for extra flavor and texture variations.
- Use half-and-half instead of heavy cream for a lighter, less rich sauce.
- For a spicier kick, consider adding a pinch of red pepper flakes when sautéing garlic.
- Make sure to not overcook the tortellini to maintain the perfect tender bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
