Pasta sauces can be divided into two categories: those that start from a base of olive oil and garlic, and those that start from a base of butter and cream. This is the most basic version of the butter and cream sauces.
Years ago, tortellini was a very special thing. You had to get it from the Italian markets (or make it yourself). You couldn’t just grab a box at Trader Joe’s or your local supermarket. So Tortellini in Panna was a very impressive dish, even though it’s one of the most simple. I remember making this for your mother back in college (we were home on break, and I probably raided grandpa’s fridge). She was completely enraptured. I remember that she asked, “What did you do to make it so creamy?!?” “Well… I added cream.”
This sauce works best on a shaped or filled pasta such as tortellini or agnolotti, but you can also use a wide flat noodle such as fettuccine (in which case, you’d essentially have the famous Fettuccine Alfredo). Unfortunately, leftovers do not reheat well—the butter tends to separate from the cream.
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How you make it
- Melt some butter in a pan. How much? For a typical 8-oz package of tortellini, maybe three or four tablespoons. Don’t let it burn, though it’s OK to let it brown just a bit.
- Add some cream — at least a half pint, but no more than a pint. As always, more or less to taste.
- Let it simmer (and thicken) for a few minutes while you boil the tortellini in a pot of lightly salted water.
- When the pasta is still slightly undercooked, add it directly to the pan with the butter and cream and let it simmer a little more. Be careful not to let the cream burn.
- Remove form heat and stir in your grated cheese (you can’t put the cheese in with the heat still on or it will start to curdle). Finish with a sprinkle of black pepper, and serve it quickly — it gets cold fast.
Pro tip: add some peas. Frozen is OK, but fresh is better. They add a dash of color and a bit of sweetness. Some chopped cherry tomatoes do the same thing. Peas can be added with the cream, but tomatoes should be added with the cheese.
Buon appetito!
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