Instructions

1. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, make the sauce.
2. Finely grate 4 ounces Parmesan cheese on the smallest holes of a box grater if needed (about 2 loosely packed cups), or measure out 1 cup store-bought grated. Finely grate or mince 3 garlic cloves (about 1 tablespoon). Melt 4 tablespoons unsalted butter in a large frying pan or skillet (preferably nonstick) over medium heat. Add the garlic and cook until fragrant but not browned, about 30 seconds.
3. Add 1 1/2 cups half-and-half and bring to a simmer. Add the cheese, 3/4 teaspoon kosher salt, and a few grinds of black pepper. Whisk to combine and bring to a simmer. Turn off the heat.
4. Add the tortellini to the boiling water and cook, stirring occasionally, for 2 minutes less than package directions. Reserve 1/2 cup of the pasta water. Drain the pasta.
5. Add the pasta to the sauce and cook over medium heat, stirring often, until heated through and the sauce thickens slightly, about 2 minutes. Add some of the pasta water to thin out the sauce if needed. Taste and season with more kosher salt and black pepper as needed. Garnish with finely chopped fresh parsley leaves if desired.