Tortellini with Gorgonzola Sauce

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.

Worry-Free Cooking

• 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.

Menu Planning

• 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.

Helping Hand

• 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!

Tortellini with Gorgonzola Sauce

Recipe by 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.

Course: EntréeCuisine: Italian

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Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups 2 dry vermouth

• 2-1/2 cups 2-1/2 heavy cream

• 16 ounces 16 gorgonzola cheese, crumbled

• 1/4 cup 1/4 parmesan cheese, grated

• 1/2 teaspoon 1/2 nutmeg

• 1-1/2 teaspoons 1-1/2 salt

• 24 ounces 24 tortellini

• Salt and white pepper, to taste

Directions

• Bring vermouth to a slow boil in a saucepan. Cook until liquid is reduced by half.
• Add heavy cream and bring to a boil, then lower heat to simmer. Add crumbled gorgonzola and parmesan cheeses 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 1-1/2 teaspoons salt. Add tortellini to pot and cook about 3 to 5 minutes or until tender and pasta floats to the top. When done, drain and add to the sauce. Stir to coat all pasta evenly.
• Garnish with sprinkled Parmesan, as desired.
• Serve and enjoy!

Grocery & Gourmet

• Use a dry white vermouth. For a non-alcoholic version, try Lyre’s Aperitif Non-Alcoholic Dry Vermouth.

Worry-Free Cooking

• Classic Cajun CookwareView Details
• 8-Quart Stock Pot with StrainerView Details

This post was updated on February 17, 2023, to correct a typo. Instead of adding 1-1/2 tablespoons of salt to boiling water, the correct amount is 1-1/2 teaspoons.

Have you tried this recipe? Tag @annettes.cooking on Instagram and hashtag it #annettescooking

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