Tortellini with Gorgonzola Sauce

Author: Annette (•‿•)

This pasta dish is so incredibly flavorful, everyone will think you spent hours preparing it. The secret is it uses only a handful of ingredients and takes minutes to make.

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Prep Time:5

Cook Time:15

Total Time:20

Course: Main Course, Sides

Cuisine: Italian

Keyword: Cheese Dish, Comfort Food, Easy to Make, Meal for Dinner Guest, Pasta, Quick Dinners

Servings:

Calories: 858cal

Equipment

Maison Dolin & Cie Dry Vermouth is my go-to for this recipe.

Ingredients

2 cups dry vermouth
2-1/2 cups heavy cream
16 ounces gorgonzola cheese crumbled
¼ cup parmesan cheese grated
½ teaspoon nutmeg
24 ounces tortellini
Salt and white pepper to taste

Instructions

Bring vermouth to a slow boil in a saucepan. Cook until liquid reduces by half.
Add heavy cream and bring to a boil. Lower heat to simmer and add crumbled gorgonzola and parmesan cheese to the sauce and season with nutmeg, and salt and pepper to taste.
Continue to simmer uncovered, stirring constantly for about 15 minutes.
While sauce is simmering, bring 6-quarts water to boil and add about 1 teaspoon of salt to the water. Add tortellini to pot and cook for about 3 to 5 minutes or until tender and pasta floats to the top.
When pasta is done, drain and add to the sauce. Stir to coat all pasta evenly.
Garnish with sprinkled parmesan, as desired.

Notes

Prefer a milder cheese? Replace the Gorgonzola with goat cheese. It still has plenty of tangy, earthy flavor but produces a noticeably different—and equally delicious—sauce.

Can't find Gorgonzola? Roquefort can be used as a substitute if you enjoy the bold flavor of blue cheese.

Change the pasta. Cheese, mushroom, and meat tortellini all pair beautifully with the sauce. Ravioli can also work, particularly varieties filled with pumpkin or squash.

Skip the alcohol. Use a non-alcoholic dry vermouth if you'd rather prepare the sauce without alcohol.

Nutrition