Creamy Tortellini with Parmesan Sauce recipe

This tortellini alla panna, or “tortellini with cream,” is a rich, comforting pasta made with prosciutto and peas. Best of all, it comes together in under 20 minutes.

If you’re in the mood for classic comfort food, pasta is always a winner. This tortellini alla panna highlights a simple, creamy sauce with salty prosciutto and sweet peas for balance. It’s elegant enough for a special weeknight dinner but quick enough for busy evenings.

The cream sauce coats the cheese tortellini and brings everything together: tender pasta, crisped prosciutto, bright peas and a generous amount of freshly grated Parmesan. The result is a luscious, satisfying dish that feels indulgent without being complicated.

Why This Recipe Works

• Simple – a handful of quality ingredients deliver big flavor.
• Fast – from start to table in about 20 minutes.
• Balanced – savory prosciutto, sweet peas, and a silky cream-and-Parmesan sauce.

Ingredient Notes

• Tortellini – cheese tortellini works best with the cream sauce. Store-bought is convenient and delicious; homemade is a bonus but not required.
• Sauce – a classic panna-style sauce: butter, heavy cream and Parmesan. A shallot adds gentle sweetness and depth.
• Prosciutto – provides salty, savory bites and a hint of crisp texture when cooked briefly.
• Peas – frozen peas add freshness and a pop of sweetness that brightens the dish.

Ingredient Swaps

You can easily adapt the recipe to suit what’s on hand:

• Swap tortellini for other filled pastas or shapes such as ravioli, rigatoni or orecchiette.
• Use onion instead of shallot if needed—each brings a slightly different flavor.
• Replace prosciutto with ham or speck for a different cured-meat profile.

Step-by-Step Photos

Full ingredient amounts and instructions are provided in the recipe card below.

Start by melting butter in a large pan and gently cooking the shallot with the chopped prosciutto until the shallot softens and the prosciutto releases flavor.

Pour in the heavy cream, season with salt and pepper, and let it simmer briefly to warm and marry the flavors.

Stir in half the Parmesan until it melts into the sauce. Add the cooked tortellini and peas, toss to coat, then add the remaining Parmesan. If the sauce seems too thick, loosen it with a little reserved pasta water until smooth and glossy.

FAQs

Variations

Make this recipe your own with a few simple swaps:

• Pasta – use ravioli, rigatoni or another favorite shape.
• Protein – try shrimp, chicken or calamari in place of prosciutto.
• Vegetables – asparagus, broccoli or roasted peppers pair nicely with the cream sauce.
• Texture – top with toasted breadcrumbs or pine nuts for crunch.

Side Dish Suggestions

This pasta shines on its own but pairs well with simple sides such as roasted broccoli, garlic bread or a crisp Italian-style salad. Fresh greens or a Caprese-style tomato and mozzarella plate are great complements.

Equipment

A few basic tools make the recipe easy to prepare:

• A large skillet or Dutch oven to cook the sauce and combine the pasta.
• A wooden spoon or spatula for stirring and tossing.
• A fine grater to grate fresh Parmesan for a smooth, melty finish.

Pro Tips / Notes

• Salt the pasta water well—some flavor comes from the cooking water.
• Do not overcook the tortellini; aim for al dente since it will finish cooking in the sauce.
• Use full-fat heavy cream so the sauce thickens naturally without a roux.
• Avoid pre-shredded cheese; freshly grated Parmesan melts more smoothly and avoids clumping.
• If you skip the prosciutto, taste and add more salt as needed.

Other Pasta Recipes

If you try this tortellini alla panna or other recipes from Chisel & Fork, share how it turned out in the comments. I also post recipe updates and photos on social channels for more ideas and inspiration.