Best 5 Alla Panna Sauce Recipes

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Alla panna sauce is a classic Italian sauce made with heavy cream, butter, and Parmesan cheese. It is a versatile sauce that can be used with a variety of dishes, including pasta, chicken, and vegetables. Alla panna sauce is rich and creamy, with a slightly sweet flavor. It is a popular sauce for special occasions, but it is also easy enough to make for a weeknight meal. If you are looking for a delicious and easy-to-make sauce, alla panna is a great option.

Here are our top 5 tried and tested recipes!

POLLO ALLA PANNA (CHICKEN IN CREAM)



Pollo alla panna (Chicken in Cream) image

Time 1h

Yield Serves 3 or more, depending on the size of the chicken and appetites

Number Of Ingredients 6

One young chicken, cut into parts
50g (2 oz, 1/2 stick) of butter
500ml (1 pint) heavy cream
1 shallot, peeled but left whole
Salt
A sprig or two of fresh parsley, finely chopped (optional)

Steps:

  • Cut the chicken up into serving pieces, making sure that the leg is separated from the thigh, and that the breast is cut in half crosswise.
  • Melt the butter is a braising pan large enough to contain all the chicken pieces in a single layer. Add the pieces and whole shallot, and sauté over moderate heat until the chicken is very lightly browned, salting as you go. Be careful to regulate the heat so as not to allow the butter or chicken to darken too much.
  • Add cream, which should cover the chicken by about 2/3. Cover (leaving the lid slightly 'ajar' to allow for evaporation and avoid spillage) and let the chicken simmer in the cream for 30-45 minutes, or until the chicken is fully cooked through and the cream reduced to a thick, saucy consistency. The cream will probably have separated, which is perfectly fine. Taste and adjust for seasoning. You can remove the shallot, which by now will be very soft or, if you like, just mash up it into the sauce.
  • Serve immediately. If you like, you can top the chicken with some chopped parsley, or add it to the sauce just before serving.

TORTELLINI ALLA PANNA



Tortellini Alla Panna image

Tortellini Alla Panna is a simple and flavorful pasta recipe that uses one of the most iconic Italian stuffed pastas - tortellini cooked in delicious cream sauce. Ready in 10 minutes flat!

Provided by Italian Recipe Book

Categories     Pasta

Number Of Ingredients 6

1 lb tortellini (, 450-500 g)
1 cup heavy cream (, 250 ml)
½ cup Parmesan cheese (, grated)
½ -1 tsp nutmeg
2 tbsp Extra Virgin Olive Oil
Salt, pepper (to taste)

Steps:

  • Bring a large pot of slightly salted water to boil.
  • Once water is boiling add tortellini. Cook according to directions on the package. Stick to that time precisely or even reduce it by 1 minute to avoid that tortellini fall apart when you add them to the sauce.
  • While you're waiting for water to boil to cook tortellini in, prepare the cream sauce.Place a pan over medium heat, add a generous drizzle of extra virgin olive oil (you can substitute it with butter if you prefer).
  • Add heavy cream and stir. Once you see first bubbles reduce the heat, add nutmeg and stir again.Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Turn the heat off.
  • Once tortellini are ready, reserve a cup or a little less of their cooking liquid.Drain tortellini and add to the pan with the cream sauce.
  • Turn on the heat and toss everything in the pan until the sauce has coated tortellini (it'll take about a minute or so).
  • Remove the pan from the heat and add Parmesan cheese, stir until tortellini are well covered with the creamy sauce.If tortellini dry out a bit add a few tablespoons of previously reserved pasta cooking liquid (that should be warm but NOT boiling by now).Give everything another good toss in the pan.
  • Serve immediately with fresh ground pepper.

TORTELLINI ALLA PANNA RECIPE



Tortellini alla Panna Recipe image

Provided by Phil Torre

Time 20m

Yield 4

Number Of Ingredients 5

3 tablespoons unsalted butter
1 cup heavy cream
salt and pepper to taste
1 pound tortellini
2/3 cup freshly grated Parmagiano-Reggiano cheese, plus extra for the table

Steps:

  • Add the butter and cream to a large sauté pan, and season with salt and pepper. Turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
  • Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 8-10 minutes. Drain well.
  • Place pan with butter and cream back over medium heat. Add the tortellini and stir, mixing the tortellini in with the cream sauce.
  • Add the Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce. Transfer to warm pasta bowls and serve.

LINGUINE ALLA PANNA WITH SAUSAGE



Linguine alla Panna with Sausage image

This recipe is a nod to a local Italian eatery. The sauce is a labor of love and your choice of protein such as sliced Italian sausage or sliced grilled chicken may be used. Add a salad and toasted garlic bread for a complete meal.

Provided by thedailygourmet

Categories     Pasta Main Dishes

Time 1h

Yield 3

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, diced
6 cloves garlic, minced
1 cup dry white wine (such as Pinot Grigio)
1 cup chicken broth
½ teaspoon Italian seasoning
¼ teaspoon salt
1 pinch crushed red pepper
1 pinch freshly ground black pepper
2 (14.5 ounce) cans diced tomatoes in juice, undrained
¾ cup heavy whipping cream
½ (16 ounce) package linguine pasta
2 links cooked sweet Italian-style chicken sausage, thinly sliced
2 tablespoons basil, cut chiffonade style
¼ cup freshly shaved Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and lightly browned, about 3 minutes. Add garlic and stir until lightly browned, 1 to 2 minutes. Pour in white wine and chicken broth; stir to combine. Season with Italian seasoning, salt, red pepper, and black pepper. Bring sauce to a simmer and cook for 10 minutes.
  • Pour in tomatoes with liquid and cook on a low simmer for 30 minutes. Remove sauce from heat and allow to cool slightly. Pour sauce into a blender and process until smooth. Adjust seasoning with salt and pepper if desired. Return sauce to saucepan and heat over lowest setting until warm. Pour in cream and stir to combine.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
  • Heat a skillet over medium heat and cook sliced sausage until browned and heated through, 3 to 5 minutes.
  • Drain pasta and add to sauce. Gently mix to combine.
  • Divide pasta and sauce amongst individual serving bowls or plates and top with sliced sausage. Garnish with basil chiffonade and Parmesan cheese.

Nutrition Facts : Calories 765.5 calories, Carbohydrate 73.8 g, Cholesterol 132.8 mg, Fat 34.5 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 17.2 g, Sodium 1435.1 mg, Sugar 12.3 g

PENNE ALLA PANNA



Penne Alla Panna image

This is a very tasty and quick pasta meal. I got the recipe years ago when I was still at school and went home with one of my friends to have dinner at her house. Her family traveled to Tuscany every year and this was their version of a pasta dish they had eaten there. Serve with a side salad and some crusty bread. You can use any type of pasta really if you haven't got penne pasta, it's really nice with tortellini as well.

Provided by -Sylvie-

Categories     Penne

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

400 g penne pasta, cooked
250 -400 ml cream
200 g cooked ham or 200 g prosciutto, finely sliced and cut into small pieces
1/2-1 teaspoon cayenne pepper
1/2-3/4 cup parmesan cheese
1 1/2 tablespoons vodka (optional)
1 teaspoon olive oil

Steps:

  • Heat the oil in a skillet.
  • On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
  • Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream.
  • Add the cayenne pepper and stir in the parmesan.
  • If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce.
  • Stir in the pasta and serve straight away.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the sauce will be. Use fresh cream, Parmesan cheese, and butter for the best flavor.
  • Don't overheat the sauce: Alla panna sauce is a delicate sauce, so it's important not to overheat it. Cook it over medium heat and stir constantly to prevent it from curdling.
  • Add the cheese at the end: The cheese is the last ingredient to be added to the sauce. This will help prevent it from curdling and will give the sauce a smooth, creamy texture.
  • Season to taste: Alla panna sauce is a versatile sauce that can be seasoned to your liking. Add salt, pepper, and nutmeg to taste.
  • Serve immediately: Alla panna sauce is best served immediately after it is made. This will help prevent it from curdling and will allow you to enjoy its fresh, delicate flavor.

Conclusion:

Alla panna sauce is a creamy, delicious sauce that is perfect for pasta, chicken, fish, and vegetables. It is easy to make and can be customized to your liking. With its rich, flavorful taste, alla panna sauce is sure to be a hit with your family and friends.

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