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.
This Italian dish is so flavorful and good you’ll feel like you’re eating at a five-star restaurant. You’ll want to savor every drop of the creamy sauce with its bold flavors of gorgonzola — I know I do. If you prefer the tastes of a less pungent cheese, replacing the gorgonzola with goat cheese creates an equally tasty experience.
You would expect a lot of prep and cooking time for something that tastes this good, yet that’s not the case. You can have this on the table in less than 30 minutes with rave reviews to follow.
- Tortellini is a delicate pasta, so the less handling while cooking is best. I rely on my 8-quart stock pot with a strainer insert for this task, because it lets me avoid having to move the pasta to a colander then to the sauce pot. I just lift the strainer when it’s done and move right to the sauce pot.
- A must-have Classic Cajun cookware works wonderfully for making the sauce, and it’s roomy enough to hold all the pasta. This cookware is versatile for so many recipes, and it will last a lifetime.
- Serve this pasta as an entrée paired with a loaf of French bread and a Classic Caesar Salad as your sides. Buon appetito!
- This dish makes a terrific side when served with a protein like grilled chicken, steak, or salmon.
- Roasted butternut squash or broccoli as a vegetable side will complement the gorgonzola flavors beautifully.
- Store leftovers in the fridge for up to three days.
- This recipe uses dry white vermouth, which is boiled down to cook out a good portion of the alcohol. For a non-alcoholic version, try Lyre’s Aperitif Non-Alcoholic Dry Vermouth.
- Roquefort cheese is a good substitute for gorgonzola.
- Try this recipe with goat cheese instead of gorgonzola. Goat cheese has tangy, earthy flavors for a whole new experience in taste.
- Fresh or frozen tortellini work great in this recipe. If using frozen, avoid thawing before cooking, as that can ruin the texture of the pasta. Frozen pasta may also need to cook 1 to 2 minutes longer.
- Try any variety of tortellini for this recipe. My favorites are mushroom or any meat stuffed tortellini. And pumpkin-stuffed tortellini (or even a ravioli) take this dish to whole new level — a perfect dish for the fall season!
If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!