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Best Creamy Garlic Butter Sauce for Tortellini Recipe
Ash Tyrrell

Best Creamy Garlic Butter Sauce for Tortellini Recipe

I’ve made this recipe countless times, and every single time, it disappears in minutes! This creamy garlic butter sauce for tortellini is one of those dishes that feels fancy but is so simple to make.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Unsalted butter: The base of the sauce. For a nutty flavor you can slightly brown it.
  • Garlic cloves 8 large: Smashed for maximum flavor without being overpowering.
  • Olive oil: Keeps the butter from burning and adds depth to the sauce.
  • Heavy cream 1 ½ cups: Creates that silky, decadent texture.
  • Parmesan cheese 2 cups freshly grated: Don’t skimp! Freshly grated cheese melts beautifully.
  • Italian seasoning 1 tablespoon: For a balanced herbaceous kick.
  • Onion powder 1 teaspoon: Adds subtle sweetness to the sauce.
  • Salt and black pepper: A pinch of each brings out all the flavors.
  • Fresh parsley a handful: Finely chopped for garnish and a touch of freshness.
  • Tortellini 1 lb: Cooked to al dente perfection.

Method
 

  1. Start by smashing your garlic cloves with the side of your knife after peeling them. This little trick releases all their wonderful aroma and flavor. Trust me, you’ll love how it transforms the sauce.
  2. Heat your deep skillet over medium heat and melt the butter. Swirl it gently as it starts to brown slightly. Add a splash of olive oil to keep it from burning, and watch the golden color develop.
  3. Add your smashed garlic to the melted butter. Stir it around for about 3–5 minutes until fragrant and soft. This is the heart of the sauce, so take your time to get it just right.
  4. Lower the heat and stir in the heavy cream. Slowly add the Parmesan cheese while continuously stirring. Sprinkle in the Italian seasoning, onion powder, salt, and black pepper. Keep stirring until everything melts into a lusciously smooth sauce.
  5. While your sauce is coming together, boil the tortellini in a pot of salted water. Cook it until it’s al dente, then drain (but save a little pasta water). Toss the tortellini into your skillet with the sauce. Coat everything evenly and adjust consistency with that reserved pasta water, if needed.
  6. Top your dish with a sprinkle of fresh parsley right before serving. Plate it up hot, so each creamy bite is absolute perfection.

Notes

  • Brown Butter Carefully: Keep a close eye when browning butter; a little olive oil can help prevent burning.
  • Always Use Fresh Cheese: Pre-grated Parmesan doesn’t melt as smoothly. Fresh is the way to go!
  • Pasta Water Is Gold: If your sauce feels too thick, a splash of starchy pasta water works wonders.
  • Taste as You Go: Parmesan is salty, so taste before adding too much extra salt.