Ingredients
Method
- Fill a large pot with water, season generously with salt, and set it over high heat to boil. Add the tortellini and cook following the package instructions until tender. Before draining, scoop out and reserve about 1/2 cup of the starchy cooking water.
- Place a large skillet over medium heat and add the butter. Once it melts and starts to sizzle, add the minced garlic and sauté for about 1 minute, just until it smells fragrant. Do not let it brown.
- Sprinkle in the Cajun seasoning, smoked paprika, oregano, salt, and black pepper. Stir constantly for about 30 seconds to bloom the spices and marry the flavors.
- Transfer the drained tortellini into the skillet. Pour in the reserved pasta water and the lemon juice, then toss everything together until the pasta is well coated.
- Add the grated Parmesan and continue tossing over low heat until the sauce turns smooth and glossy and clings to each piece of tortellini. If it seems thick, add a splash more pasta water.
- Take the skillet off the heat. Taste and adjust salt, pepper, or Cajun seasoning as needed. Serve immediately while hot.
Nutrition
Notes
For a saucier finish, reserve a full cup of pasta water and add it a little at a time until the sauce reaches your desired consistency.
Swap cheese tortellini for meat or spinach tortellini, or use refrigerated ravioli if you prefer.
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.
To make ahead, cook the tortellini and prepare the sauce, then store them separately. Combine and reheat when ready to serve.
Watch the garlic closely: it can go from fragrant to bitter in seconds. Keep the heat at medium and pull the pan off the burner if needed.
Serve with a crisp green salad, garlic bread, or roasted California artichokes for a complete meal.
If you want extra heat, add a pinch of cayenne pepper or red pepper flakes along with the Cajun seasoning.
