If you’re craving a dish that feels both comforting and elegant, you cannot miss out on this Tortellini with Roasted Red Pepper and Burrata Sauce Recipe. The creamy, luscious burrata melts into a vibrant roasted red pepper sauce that clings to pillowy tortellini, delivering a perfect harmony of smoky, tangy, and rich flavors. Every bite bursts with fresh basil brightness, making this a truly memorable meal for any occasion.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor, from the sweetness of roasted red peppers to the indulgent creaminess of burrata. Get ready for a few staple pantry items and fresh touches that transform humble tortellini into something spectacular.
- Tortellini (10 oz): Choose your favorite fresh or frozen kind for perfect little pillows ready to soak up sauce.
- Roasted red peppers (1 jar, 16 oz): The star ingredient giving the sauce its smoky sweetness and vibrant color.
- Tomato paste (1 tbsp): Adds depth and a subtle umami boost to the sauce.
- Vegetable stock (â…“ cup): Keeps the sauce silky and helps blend flavors smoothly.
- Olive oil (1 tbsp): The base for sautéing onion and garlic, contributing richness and aroma.
- Yellow onion (¼ cup, finely diced): Adds sweetness and texture to the sauce base.
- Garlic cloves (2-3, minced): For that wonderful aromatic punch.
- Red pepper flakes (½ tsp): A gentle kick to balance the creaminess—adjust to your taste.
- Salt (½ tsp) and black pepper (pinch): Essential seasonings to enhance all the flavors in the dish.
- Heavy cream (½ cup): Envelops the sauce in a silky richness that feels indulgent but never heavy.
- Parmesan cheese (¼ cup, grated): Brings a nutty sharpness that complements the sweet peppers perfectly.
- Burrata (8 oz): Creamy, fresh, and utterly dreamy—this cheese takes the sauce to the next level.
- Fresh basil (to taste, chopped): Adds a bright, herbal note and gorgeous color when sprinkled on top.
How to Make Tortellini with Roasted Red Pepper and Burrata Sauce Recipe
Step 1: Blend Your Roasted Red Pepper Sauce
Start by taking those beautifully roasted red peppers, tomato paste, and vegetable stock, then whizz them together in a blender or food processor until smooth. This creates a vibrant base that balances sweet, smoky, and tangy flavors, setting the stage for the sauce’s bold character.
Step 2: Sauté Aromatics to Build Flavor
Heat olive oil in a skillet over medium heat, then add the finely diced yellow onion. Let it cook gently for about 4 minutes until softened and slightly translucent—that sweetness is essential. Next, toss in the minced garlic and red pepper flakes, cooking for another minute to release their fragrant aromas. This step infuses the sauce with layers of savory goodness.
Step 3: Simmer Your Sauce to Perfection
Pour the blended roasted red pepper mix into your skillet with the aromatic base and bring it to a gentle simmer. Let it bubble for 5 minutes to meld the flavors. Reduce the heat to medium-low, then stir in salt, pepper, heavy cream, and Parmesan cheese. Whisk everything together until smooth and luxuriously creamy. This sauce is what truly makes the Tortellini with Roasted Red Pepper and Burrata Sauce Recipe unforgettable.
Step 4: Coat the Tortellini in Sauce
Drain your cooked tortellini and add it directly into the skillet. Toss well to ensure every tender piece gets evenly coated with the luscious sauce. Let it warm through for a minute or two—this step is key to marrying the flavors and ensuring every bite is perfectly flavorful.
Step 5: Add Beautiful Burrata and Fresh Basil
Finally, break apart the fresh burrata cheese generously over the tortellini. The creamy center will gently melt into the warm sauce, creating pockets of rich decadence in every mouthful. Sprinkle fresh chopped basil over the top for a burst of herbal freshness and a pop of color that completes this gorgeous dish.
How to Serve Tortellini with Roasted Red Pepper and Burrata Sauce Recipe
Garnishes
The fresh basil is an absolute must for its bright flavor and pretty green contrast, but feel free to add a drizzle of extra virgin olive oil or a light scattering of cracked black pepper to finish. A sprinkle of toasted pine nuts or a touch of lemon zest can also elevate the dish when you want a twist.
Side Dishes
A crisp, simple salad with a lemon vinaigrette pairs beautifully to cut through the rich creaminess of the sauce. Garlic bread or a rustic baguette is perfect to scoop up every last bit of that incredible roasted red pepper and burrata sauce. For a heartier meal, roasted vegetables like asparagus or zucchini also complement this pasta wonderfully.
Creative Ways to Present
Try serving the tortellini in shallow bowls to showcase the sauce and fresh basil. You can also portion it into elegant ramekins for an intimate dinner or arrange the burrata as the centerpiece on top for dramatic effect. If you’re entertaining, individual servings with a small basil leaf and a parmesan crisp make for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover tortellini with roasted red pepper and burrata sauce in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more after a day, but keep the burrata separate if possible for the freshest texture.
Freezing
This dish isn’t ideal for freezing, mainly because burrata doesn’t freeze well and cream-based sauces can separate upon thawing. If you want to save leftovers long term, freeze just the tortellini without the sauce and burrata, then prepare sauce fresh when ready to eat.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of stock or cream if the sauce has thickened too much. Add fresh burrata only after warming to keep that creamy, dreamy texture intact.
FAQs
Can I use fresh roasted red peppers instead of jarred?
Absolutely! Roasting your own peppers brings a fantastic depth of flavor, but jarred roasted red peppers are a convenient and excellent shortcut that still deliver great taste.
What type of tortellini works best for this recipe?
Cheese-filled tortellini are classic for this dish, but feel free to experiment with meat or spinach-filled varieties based on your preference—they’ll all pair beautifully with the rich sauce.
Is there a dairy-free substitute for the heavy cream and burrata?
You can substitute coconut cream or cashew cream for a dairy-free version and use a plant-based burrata alternative or fresh tofu for creaminess. It won’t be exactly the same but still delicious!
Can I make the sauce ahead of time?
Yes! You can prepare the roasted red pepper sauce up to 2 days in advance and store it in the refrigerator. When ready to serve, heat and finish with cream and Parmesan before tossing with tortellini.
How spicy is this recipe?
The heat level is very mild with just a touch of red pepper flakes. You can adjust the amount to suit your taste or omit it altogether for a completely mild dish.
Final Thoughts
This Tortellini with Roasted Red Pepper and Burrata Sauce Recipe is a personal favorite that never fails to impress. It’s quick enough for weeknight dinners yet elegant for guests, filled with bold flavors and comforting creaminess. Give it a try—you might just find a new go-to pasta dish that feels like a warm hug in every bite.
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Tortellini with Roasted Red Pepper and Burrata Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tortellini with Roasted Red Pepper Sauce is a rich and creamy pasta dish featuring tender tortellini enveloped in a velvety roasted red pepper and Parmesan sauce. Infused with garlic, onion, and subtle red pepper flakes for a gentle kick, this comforting meal is topped with luxurious burrata cheese and fresh basil for a perfect finishing touch. Ideal for a quick weeknight dinner or a cozy meal for guests.
Ingredients
Pasta
- 10 oz tortellini, cooked according to package instructions
Sauce
- 1 (16 oz) jar roasted red peppers, drained and roughly chopped
- 1 tablespoon tomato paste
- â…“ cup vegetable stock
- 1 tablespoon olive oil
- ¼ cup finely diced yellow onion
- 2–3 garlic cloves, minced
- ½ teaspoon red pepper flakes (or more to taste)
- ½ teaspoon salt
- Pinch of black pepper
- ½ cup heavy cream
- ¼ cup grated Parmesan
Garnish
- 8 oz burrata
- Fresh chopped basil, to taste
Instructions
- Prepare the Roasted Red Pepper Sauce: In a blender or food processor, combine the drained and roughly chopped roasted red peppers, tomato paste, and vegetable stock. Blend until smooth and creamy, then set the sauce mixture aside.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely diced yellow onion and cook for about 4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and red pepper flakes, cooking for an additional minute while stirring frequently to release the flavors.
- Combine and Simmer: Pour the blended roasted red pepper sauce into the skillet with the sautéed aromatics. Bring the mixture to a simmer and cook for 5 minutes to meld the flavors. Reduce the heat to medium-low, then season with salt and a pinch of black pepper. Stir in the heavy cream and grated Parmesan, whisking continuously until the sauce is smooth, rich, and well combined.
- Add Tortellini: Add the cooked tortellini directly into the skillet with the sauce. Toss gently to coat the pasta evenly and cook for another 1-2 minutes until heated through and perfectly coated with the creamy sauce.
- Serve with Burrata and Basil: Transfer the sauced tortellini to serving plates. Break the burrata into chunks and scatter it on top while still warm to allow it to soften. Garnish with fresh chopped basil. Serve immediately for a luscious and comforting meal.
Notes
- You can substitute fresh cheese tortellini with store-bought frozen varieties; just adjust cooking time accordingly.
- If you prefer a spicier sauce, increase the red pepper flakes to taste.
- For a lighter version, replace heavy cream with half-and-half or a plant-based cream alternative.
- Homemade roasted red peppers can be used instead of jarred for an even fresher flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
