Cheese Tortellini in Vodka Mascarpone Sauce — Ready in 15 Minutes

Authentic Italian Gourmet Pasta Sauce. No Added Sugar. Ever.

This is the recipe for the nights when you want something that tastes like you tried, but you have fifteen minutes and zero patience. Cheese tortellini — already filled with ricotta and Parmigiano — meets Albanese's Finest Vodka Mascarpone sauce, and the result is a dish that's richer, more complex, and more satisfying than anything that should be possible in a quarter hour.

Albanese's Finest Vodka Mascarpone is made with real mascarpone, premium tomatoes, and no added sugar. The cheese filling in the tortellini and the mascarpone in the sauce create a layered richness that's indulgent without being heavy. It's the authentic Italian gourmet pasta sauce that makes this 15-minute dinner taste like a 2-hour effort.

• 1 lb fresh or refrigerated cheese tortellini
• 1 jar Albanese's Finest Vodka Mascarpone sauce (24 oz)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp butter
• ¼ tsp crushed red pepper flakes
• Fresh basil
• Freshly grated Parmigiano-Reggiano
• Kosher salt
• Reserved pasta water

Step 1 — Start the sauce. Heat olive oil and butter in a wide skillet over medium heat. Add garlic and red pepper flakes. Cook 60–90 seconds until fragrant.

Step 2 — Add the sauce. Pour in the Vodka Mascarpone sauce. Stir to combine. Simmer over medium-low heat for 5 minutes.

Step 3 — Cook the tortellini. Boil tortellini in salted water according to package directions — usually 3–5 minutes for fresh, 7–9 for frozen. Reserve ½ cup pasta water before draining.

Step 4 — Combine. Add drained tortellini to the sauce. Toss gently — tortellini are delicate. Add a splash of pasta water if the sauce needs loosening.

Step 5 — Serve immediately. Plate and top with torn fresh basil and Parmigiano-Reggiano.

Fresh tortellini is worth it. The refrigerated fresh tortellini from the grocery store cooks in 3–5 minutes and has a significantly better texture than dried. For a 15-minute dinner, it's the right call.

Gentle tossing. Tortellini are filled pasta — toss them gently or they'll burst. A wide skillet and a silicone spatula work better than tongs here.

Don't over-sauce. The tortellini are already filled with cheese — you don't need to drown them. A generous coating of sauce is perfect; a pool of sauce is too much.

Variations

Tortellini Vodka with Spinach: Add 2 cups of baby spinach to the sauce in the last 2 minutes of simmering. The spinach wilts into the sauce and adds color and nutrition.

Tortellini Vodka with Pancetta: Cook diced pancetta until crispy before adding the garlic. The salty, crispy pancetta contrasts beautifully with the creamy sauce.

Tortellini Vodka with Sausage: Brown crumbled Italian sausage before adding the sauce for a heartier version.

About the Sauce

Albanese's Finest Vodka Mascarpone is made with real mascarpone — the Italian cream cheese that gives this sauce its signature richness. No added sugar means the tomato flavor comes through clean and bright. It's the authentic Italian gourmet pasta sauce that makes 15-minute tortellini taste like a restaurant dish.

No added sugar. Small-batch. Founder-made.

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