Tortellini Sauce
Ingredients
- ¼ teaspoon onion powder
- ¼ teaspoon mustard powder
- ¼ teaspoons pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 4 tablespoons salted butter
- 1 splash olive oil
- 3 cloves garlic
whole
- 3 tablespoons flour
- ½ cup chicken broth
- 1 ½ cups half and half
half cream/half milk
- ½ cup asiago cheese
finely shredded
- ½ cup parmesan cheese
finely shredded
- to tasteSalt/Pepper
- 20 oz. tortellini
see notes
- Fresh Parsley
to garnish
Directions
- 1
Combine the seasonings and set aside. Measure out remaining ingredients before starting and begin boiling salted pasta water for the tortellini.
- 2
Crush the garlic: Lay a knife over each garlic clove and use the palm of your hand to push down the knife over the garlic to crush it. Transfer it to a deep, 12-inch skillet along with the butter.
- 3
Melt the butter over medium heat for about 5 minutes. Lift the pan and swirl it around frequently as it cooks for even coloring. When it starts to turn a brown, add a splash of olive oil. The light golden color of the butter will give it a subtle sweet, nutty flavor and the splash of olive oil will prevent the butter from burning.
- 4
Add the flour and use a silicone spatula to gently stir it around continuously for 1-2 minutes to remove the raw flour taste.
- 5
Add the chicken broth in splashes, stirring continuously. Add the half and half in the same manner, followed by the seasonings. Bring to a boil, then reduce heat to a simmer. Let it simmer, uncovered, while you cook the tortellini according to package instructions. Drain once cooked.
- 6
Reduce the heat of the sauce to low. Slowly sprinkle in the Asiago and Parmesan cheese, stirring continuously.
- 7
Taste the sauce and season with salt/pepper as needed, start with 1/4 tsp. of each.
- 8
Add the drained tortellini and toss to combine. It will continue to thicken upon standing.
- 9
Garnish with parsley and serve.
Tortellini Sauce
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About this Recipe
Craving a comforting, restaurant-quality meal that comes together in just 30 minutes? This Creamy Tortellini Sauce delivers a rich, savory experience right in your home kitchen, perfect for those busy weeknights.
What makes this recipe truly special is its luxurious Asiago and Parmesan cream sauce. The secret lies in a foundational layer of browned butter and aromatic garlic, which provides a depth of flavor that elevates this dish beyond simple pasta sauce. Coupled with a thoughtful blend of dried basil, oregano, parsley, onion powder, and mustard powder, every bite is a symphony of well-balanced, herbaceous goodness.
Prepare for a truly decadent experience. This sauce is wonderfully creamy, coating each tender tortellini with a velvety richness. You'll taste the nutty, sharp notes of Asiago complementing the salty, robust Parmesan, all enhanced by the warm undertones of garlic and a balanced herb blend. It's a remarkably comforting and satisfying dish that feels indulgent, yet is incredibly straightforward to prepare. Whether you're using refrigerated or frozen tortellini, the sauce binds everything together for a cohesive, flavorful meal.
While the sauce itself is a star, feel free to customize your tortellini experience. You can easily use your favorite variety of tortellini—whether it's cheese, meat, or spinach-filled—to suit your preference. For an added boost of color and freshness, a sprinkle of fresh parsley as a garnish is highly recommended.
This Creamy Tortellini Sauce is ideal for a cozy family dinner or a quick yet impressive meal for guests. Serve it simply in a bowl, perhaps with a side of crusty bread to soak up every last drop of that incredible sauce.