Creamy Brown Butter Tortellini with Sage and Parmesan Recipe
Creamy Brown Butter Tortellini is a rich and flavorful pasta dish featuring fresh cheese tortellini simmered in a luscious sauce made from browned butter, fresh sage, garlic, shallots, and a creamy blend of chicken broth, white wine, and heavy cream. Finished with Parmesan cheese and a hint of nutmeg and red pepper flakes for subtle warmth, this comforting one-skillet meal delivers restaurant-quality taste with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Butter and Aromatics
- 4 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 6 cloves garlic, minced or pressed
- 2 tablespoons fresh chopped sage leaves
Liquids and Dairy
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
Pasta and Spices
- 20 ounces store-bought fresh cheese tortellini
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Brown the butter: In a large, deep skillet or heavy-bottomed pot with a light-colored interior, melt the butter over medium heat. Watch closely as the butter foams, then changes to a clear, light golden color. Continue cooking until the butter becomes deep brown with a nutty aroma and brown bits appear on the bottom, about 5-7 minutes. Be careful not to burn.
- Add in the flavor agents: Add the finely chopped shallot to the browned butter and sauté until translucent and golden, about 2-3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Finally, mix in the fresh chopped sage leaves and cook until fragrant, about 1 minute.
- Bring it all together & simmer: Pour in the chicken broth, heavy cream, and dry white wine. Stir to combine the sauce completely. Add the fresh cheese tortellini to the skillet and gently stir to coat the pasta with the sauce. Cover with a lid and let everything simmer for 5-7 minutes, allowing the tortellini to cook and the flavors to meld.
- Finish sauce & season: Remove the lid and stir the sauce. At this point, the sauce will be somewhat thin. Sprinkle in the freshly grated Parmesan cheese, optional red pepper flakes, ground nutmeg, and salt and freshly ground black pepper to taste. Stir well to incorporate the cheese and seasonings. Remove the skillet from heat and let the dish rest for 1-2 minutes to thicken the sauce with residual heat.
- Serve: Serve the creamy brown butter tortellini immediately with extra grated Parmesan cheese on top if desired. Enjoy this rich, comforting pasta dish hot from the skillet.
Notes
- Use a light-colored skillet to better monitor the browning of the butter and prevent burning.
- Fresh cheese tortellini works best for a tender, creamy texture; frozen can be used but cooking times may vary.
- Dry white wine adds depth but can be omitted or substituted with additional chicken broth if preferred.
- Adjust red pepper flakes to control the spiciness, or omit for a milder dish.
- Be careful not to overcook the tortellini during simmering to avoid mushiness.
Keywords: brown butter, tortellini, creamy pasta, cheese tortellini, sage, Italian pasta, quick dinner
