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Tortellini alla Panna is a luscious, restaurant-style pasta in a creamy parmesan sauce with ham, peas, white wine and garlic. And the best part–ready in less than 30 minutes!
Tortellini alla panna, which literally translates from Italian as tortellini with cream, is the most enjoyable use of leftover holiday ham (and peas) in my humble opinion! You’ll often find a very close version of this dish called tortellini della nonna (a.k.a., grandmom’s pasta) in Italian restaurants across the northeast U.S. Usually, it’s made with either prosciutto cotto or prosciutto crudo instead of baked ham.
This is actually a very simple recipe with few ingredients and steps. In its most basic version, tortellini con panna can be made with just butter, cream and parmesan cheese in a pinch. But I’ve included a few more ingredients to amp up and round out the flavors a bit.
Dry white wine contributes earthiness and acidity to balance out the richness of the cream sauce, Pecorino Romano cheese adds sharpness, ham and peas add heartiness, flavor, color and texture while garlic–well, garlic needs no explanation!
Seriously, though, tortellini in any type of alla panna sauce is comfort food through and though! Sometimes, in a pinch, I’ll just add some pesto to heated cream for the most incredible tortellini in creamy pesto sauce. There’s just something about the texture of tortellini that is so darn appetizing.
By the way, did you know that, according to legend, the shape of tortellini, which traces its origins back to the Emilia-Romagna region in central Italy, was inspired by and said to resemble the goddess Venus’s navel?! (I learned that in cooking school . . .)
Tortellini in a cream sauce is simple and quick to make, but has the soul of an impressive, restaurant-style dish, making it a great option for both weeknight and weekends or anytime that you’re craving something special and a little decadent. Plus, it’s a favorite of children and adults alike. Mangia bene!
More recipes with tortellini: Tortellini Antipasto Salad, Easy Pesto Tortellini Salad, Turkey Tortellini Soup
Main Ingredient Notes
To make tortellini con la panna we’ll need:
- Tortellini: Tortellini is the classic choice for this recipe and cheese tortellini is perfect here, although you can use other flavors if desired. You can also make this recipe with most other pasta shapes, both long and short. Penne rigate, ziti and fettuccine are all great options. Either fresh or frozen tortellini can be used.
- Ham: This recipe is ideal for leftovers from a spiral baked ham. If you’re buying ham specifically for this recipe, almost any cured ham will work, such as deli tavern, black forest or Virginia ham. I don’t suggest using a honey or maple ham due to their sweetness. Both mild prosciutto cotto and cured prosciutto crudo work great too!
- Peas: The sweetness of the peas works really well here. I used frozen peas for convenience but by all means use fresh peas in season!
- Heavy Cream: (fyi, “panna” in Italian”) The base for the creamy sauce, heavy cream is one of the signature ingredients in this recipe.
- Dry white wine: Contributes to the earthiness and rounds out the other flavors with some acidity. A dry white wine, such as pinot grigio, sauvignon blanc or chardonnay should be used. Do not use a sweet wine like a Moscato or Riesling.
- Pecorino and Parmesan Cheese: I use both earthy, savory, Parmigiano Reggiano and sharp, salty Pecorino Romano in this recipe. They complement each other and all the other ingredients really well. Having said this, if you only have one of these cheeses, that’s perfectly ok!
- Garlic: No explanation needed for this important aromatic. Use as much or as little as you like.
- Butter: Used to sauté the garlic. If you prefer to not use butter, you can substitute it with extra virgin olive oil.
- Black Pepper and Nutmeg: These spices give a hint of warm spice to the finished dish. Go easy on the nutmeg, though! Nutmeg is a strong spice and a little goes a long way. Freshly ground pepper is a game changer on the finished dish.
Love peas? Here are a few more recipes to check out: Creamy Penne with Peas and Crispy Prosciutto, Italian Pasta with Peas, Lemony Pasta with Peas and Ricotta, Calamari Potato and Peas.
How to Make Tortellini alla Panna
- Melt butter in a large skillet or Dutch oven over medium-low heat. Then add garlic and cook until the garlic has softened and a bit, about 2 minutes. Then, add the diced ham and cook it briefly.
- Next, pour in the wine. Use a wooden spoon to scrape up any brown bits. Increase the heat to medium and simmer 4 to 5 minutes or until most of the alcohol taste has cooked off.
- Then, pour in the cream, nutmeg and black pepper. Stir and let the cream simmer briefly, just 1 to 2 minutes, so that it thickens slightly. Then, fold in the peas.
- Add the tortellini to the boiling water when the cream begins simmering. Tortellini do not take long to cook, so they should be done once the sauce is ready.
- Once the tortellini are cooked just slightly less than al dente, drain and transfer them to the sauce. Be sure to hold back about 1 cup pasta water in case you need to add it to the sauce for additional moisture. Toss well.
- Once the pasta is al dente, turn off the heat and quickly stir in the grated parmesan and pecorino cheeses. Top with some freshly ground black pepper, if desired. That’s it!
More Delicious Pasta Recipes
If you love this creamy tortellini con panna, here are a few more pasta recipes to try out:
- Pasta Piselli Prosciutto
- Busiate with Sicilian Pesto Trapanese
- Spaghetti with Fresh Basil Pesto
- Pasta Crudaiola with Ricotta (No-Cook Sauce)
- Sicilian Pasta alla Norma with Roasted Eggplant
- Pesto Ricotta Pasta (No-Cook Sauce)
- Bucatini with Roasted Tomatoes and Eggplant
- Spaghetti with Garlic and Olive Oil
- Easy Pasta with Crabmeat
Need more ideas for leftover ham? Check out these recipes: Lentil Ham Soup, Ham Gruyere Quiche, Split Pea Soup with Ham.
Frequently Asked Questions
Definitely! If using fresh peas, I suggest adding them to the pan along with the wine as they will need to cook a bit longer than frozen.
This recipe is ideal for leftovers from a spiral baked ham. If you’re buying ham specifically for this recipe, almost any cured ham will work, such as deli tavern, black forest or Virginia ham. I don’t suggest using a honey or maple ham due to their sweetness. Both mild prosciutto cotto and cured prosciutto crudo work great too!
Lots of differences! While many people think that alfredo sauce contains cream, it actually does not. A classic alfredo sauce is basically a rich combination of parmesan (Parmigiano-Reggiano) cheese and butter. That’s it. The butter, cheese and hot pasta are quickly tossed together to emulsify the cheese with the butter and coat the pasta. It is very creamy but does not classically contain cream.
Carbonara, if made properly, is also very different from this tortellini alla panna recipe and does not contain cream. A classic carbonara sauce is basically three ingredients: guanciale pork, pecorino cheese and egg. Raw egg or egg yolks are combined with grated cheese and then this mixture is quickly combined with cooked pasta and crispy guanciale to create a creamy sauce.
Hold leftovers for up to 4 days in an airtight container in the refrigerator. Reheat in skillet with a splash of water over medium low heat until heated through.
Recipe Variations and Substitutions
Here are a few great suggestions for twists and additions to this Italian pasta recipe:
- Prosciutto: A great option in place of ham and can either be diced or just torn into small pieces. You could even use crispy prosciutto in this recipe for something unique!
- Lemon Juice: Add 1 to 2 tablespoons fresh lemon juice to the sauce at the end along with the tortellini for a flavor similar to a classic pasta al limone. Be sure to add 1 tablespoon lemon zest to the cream as well.
- Cheese: Grana Padano is a great substitute for the parmigiano.
- Fresh Herbs like basil, parsley and thyme would all be great here. Add them at the very end along with the grated cheese.
- Greens: Both baby spinach and peppery baby arugula are great options for a kick of nutrients. Both wilt very quickly. Fold them into the sauce at the same time as the tortellini.
- Mushrooms/Onions/Shallots/Sun-Dried Tomatoes would all be great here for additional flavor and texture. Sauté them at the beginning along with the garlic.
- Wine: Don’t want to use wine? Use a bit of broth or water to deglaze the pan and consider a splash of lemon juice at the end if the flavor seems a bit flat and needs some acid.
- Extra Virgin Olive Oil is a perfect substitute for butter in tortellini alla panna.
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried Tortellini alla Panna, please let me know how it went in the comments below. I love hearing from you!
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Creamy Tortellini alla Panna with Ham and Peas
Equipment
- Spider (optional)
Ingredients
- 2 Tbsp butter
- 2 Tbsp chopped or thinly sliced garlic (or more if you’d like!)
- 1¼ cups small diced cooked ham (about 7 ounces)
- ¾ cup dry white wine such as Pinot Grigio
- 1¼ cups heavy cream
- ⅛ tsp ground nutmeg
- ⅛ tsp ground black pepper
- 1 cup frozen peas, thawed (about 6 ounces; use more if you’d like; See Notes.)
- 20 ounces cheese tortellini (See Notes.)
- ⅓ cup grated Parmigiano-Reggiano cheese
- ⅓ cup grated Pecorino Romano cheese
- Freshly ground black pepper for serving (optional)
Instructions
- Prep and gather all ingredients according to specifications above. Bring a large pot of water to a boil.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Melt butter in a large skillet or Dutch oven over medium-low heat. Then add garlic and cook until the garlic has softened and a bit, about 2 minutes. You don’t really want or need color/caramelization on the garlic, but rather just to soften/cook it.2 Tbsp butter, 2 Tbsp chopped or thinly sliced garlic
- Then, add the diced ham and cook it for a couple minutes with the garlic.1¼ cups small diced cooked ham
- Next, pour in the wine. Use a wooden spoon to scrape up any brown bits. Increase the heat to medium and simmer 4 to 5 minutes or until most of the alcohol taste has cooked off. (Taste test it to figure this out.) It will reduce a bit.¾ cup dry white wine
- Then, pour in the cream, nutmeg and black pepper. Stir and let the cream simmer briefly, just 1 to 2 minutes, so that it thickens slightly. Then, fold in the peas.1¼ cups heavy cream, ⅛ tsp ground nutmeg, ⅛ tsp ground black pepper, 1 cup frozen peas,
- Add the tortellini to the boiling water when the cream begins simmering. Tortellini do not take long to cook, so they should be done once the sauce is ready.20 ounces cheese tortellini
- Once the tortellini are cooked just slightly less than al dente (about 1 minute less than package directions), use a spider or other strainer to drain them and transfer them to the sauce. Be sure to hold back about 1 cup pasta water in case you need to add it to the sauce for additional moisture.
- Toss the pasta with the sauce well and allow it to finish cooking in the wonderful flavors of the sauce. Add pasta water for additional moisture if needed, about ¼ cup at a time.
- Once the pasta is al dente, turn off the heat and quickly stir in the grated cheeses. Then, the pasta is ready!⅓ cup grated Parmigiano-Reggiano cheese, ⅓ cup grated Pecorino Romano cheese
- Transfer to a serving platter and serve with some freshly ground black pepper, if desired. Buon Appetito!
Notes
- Many packages of tortellini come in a 20-ounce portion, so that is the size that I included here. But you can also make this same recipe with just 1 pound of tortellini. Just reduce the heavy cream, ham and peas by ¼ cup and the recipe will work.
- I did not put any salt in the dish due to the all the grated cheese and ham, which tends to be very salty. Taste and adjust the dish at the very end and add salt, if desired.
- I also did not include and salt in the pasta water since cheese tortellini already has salt in its filling.
- Speaking of tortellini, this recipe is perfect with cheese tortellini, but you can use another flavor/tortellini filling, if desired.
- If using fresh peas, I suggest adding them to the pan along with the wine as they will need to cook a bit longer than frozen.
- Hold leftovers for up to 4 days in an airtight container in the refrigerator. Reheat in skillet with a splash of water over medium low heat until heated through.
This recipe is always a hit every time I make it!