Go Back
sarah

Black Garlic Tortellini

Pillowy cheese tortellini tossed in a silky black garlic and Parmesan cream sauce sweet, umami-rich, and ready in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz cheese tortellini, fresh or frozen
  • 8-10 cloves black garlic, peeled
  • 3 tbsp butter
  • 3/4 cup heavy cream
  • 1 cup reserved pasta cooking water, as needed
  • 1/2 cup Parmesan cheese, finely grated
  • 2 tbsp fresh basil or parsley, chopped
  • to taste salt
  • to taste freshly cracked black pepper
  • 1/4 tsp red pepper flakes (optional)

Equipment

  • large pot
  • wide skillet
  • fork or knife
  • mixing spoon
  • colander

Method
 

  1. Bring a large pot of well-salted water to a boil and cook the tortellini according to package directions. Reserve about 1 cup of pasta water, then drain.
  2. While the pasta cooks, mash the black garlic cloves with a fork or the side of a knife until smooth and paste-like.
  3. Melt the butter in a wide skillet over medium-low heat. Stir in the mashed black garlic until it loosens and coats the pan.
  4. Pour in the heavy cream and bring to a gentle simmer, stirring until the black garlic paste dissolves evenly into the sauce.
  5. Add the drained tortellini to the skillet along with a splash of reserved pasta water, tossing gently to coat.
  6. Stir in the grated Parmesan and continue tossing until the sauce is glossy and clings to the tortellini, adding more pasta water if needed.
  7. Season with salt and pepper to taste, then finish with fresh basil or parsley before serving immediately.

Notes

For a lighter sauce, skip the cream and rely on butter, pasta water, and Parmesan. Add red pepper flakes for heat, or sauté mushrooms in the pan before adding the garlic paste for a heartier version. Leftovers keep in the fridge for up to 3 days; reheat gently in a skillet with a splash of cream or milk.