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
Scale
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.
