Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 4 quarts water
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring 4 quarts of salted water to a rolling boil. Add the cheese tortellini and cook according to package directions until they float and feel tender with a slight bounce. Reserve 1/2 cup of pasta water before draining.
  2. While the pasta boils, melt 4 tbsp of unsalted butter in a large skillet over medium heat. Stir in minced garlic and cook for about 1 minute until fragrant and translucent, ensuring it does not brown.
  3. Pour in 1 cup of heavy cream and bring to a gentle simmer for 2–3 minutes. Stir in Parmesan cheese, salt, and black pepper, stirring constantly until the sauce thickens and becomes glossy.
  4. Add the drained tortellini to the skillet and toss gently to coat. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time. Garnish with chopped fresh parsley.