If you’ve been searching for a pasta dish that feels like a warm hug on a plate, then you are in for a treat with this Tortellini with Roasted Red Pepper and Burrata Sauce Recipe. This vibrant, creamy, and utterly comforting recipe combines tender tortellini with a luscious roasted red pepper sauce, finished off with heavenly, creamy burrata that melts perfectly into every bite. Whether you’re looking to impress guests or enjoy a cozy night in, this dish delivers bright flavors and elegant simplicity all in one bowl.
Ingredients You’ll Need
Gathering your ingredients for this Tortellini with Roasted Red Pepper and Burrata Sauce Recipe is a breeze, yet each item plays a crucial role in building those unforgettable flavors and textures. From sweet roasted red peppers to silky cream and fresh basil, every element enhances the dish’s balance and character.
- 10 oz tortellini: Choose your favorite kind—cheese-filled tortellini works beautifully here and offers a tender bite.
- 1 (16 oz) jar roasted red peppers: These bring a roasted sweetness and vivid color to the sauce.
- 1 tablespoon tomato paste: Adds depth and a touch of tangy brightness to the sauce.
- â…“ cup vegetable stock: Helps blend the sauce to a perfect consistency without overpowering the flavors.
- 1 tablespoon olive oil: Provides a silky base for sautéing onions and garlic.
- ¼ cup finely diced yellow onion: Offers a subtle sweetness and complexity when sautéed.
- 2-3 garlic cloves, minced: Essential for a fragrant, savory backbone.
- ½ teaspoon red pepper flakes: Adds the perfect bit of gentle heat; adjust to your liking.
- ½ teaspoon salt: Enhances all the fresh flavors beautifully.
- Pinch of black pepper: Adds warmth and a subtle kick.
- ½ cup heavy cream: Makes the sauce decadently creamy and rich.
- ¼ cup grated Parmesan: Brings a salty, nutty undertone that complements the peppers.
- 8 oz burrata: The star finishing touch, oozing fresh creaminess and making this pasta truly special.
- Fresh chopped basil: Adds a bright herbal freshness as the perfect garnish.
How to Make Tortellini with Roasted Red Pepper and Burrata Sauce Recipe
Step 1: Blend the Roasted Red Pepper Base
Start by combining your drained roasted red peppers, tomato paste, and vegetable stock in a blender or food processor. Blend everything until silky smooth—this will become that vibrant, luscious sauce base that carries all the flavor magic. Set it aside while you prep your aromatics.
Step 2: Sauté Onion, Garlic and Red Pepper Flakes
Heat olive oil in a skillet over medium heat. Add the finely diced yellow onion and cook gently for about 4 minutes until translucent and sweetly fragrant. Then toss in the minced garlic and red pepper flakes, stirring often, cooking for another minute so the garlic softens but doesn’t brown. This layer adds depth and a touch of warmth to your sauce.
Step 3: Simmer the Roasted Red Pepper Sauce
Pour the blended roasted red pepper mixture into your skillet. Bring it up to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to reduce slightly. Then lower the heat to medium-low and stir in salt, black pepper, heavy cream, and grated Parmesan. Whisk everything together until perfectly smooth and creamy.
Step 4: Combine Tortellini with Sauce
Place your cooked tortellini directly into the skillet with the red pepper cream sauce. Gently toss them together to coat each little pasta bundle in that velvety sauce. Heat for 1 to 2 minutes just until everything is warm and inviting.
Step 5: Finish with Burrata and Basil
Here’s the exciting final touch—tear the burrata into chunks right over your saucy tortellini. The creamy cheese will slowly melt into the sauce for an irresistibly rich, dreamy texture. Sprinkle freshly chopped basil on top for a pop of color and fresh aroma before serving immediately.
How to Serve Tortellini with Roasted Red Pepper and Burrata Sauce Recipe
Garnishes
Aside from the fresh basil and burrata, you can add a drizzle of high-quality olive oil or a sprinkle of toasted pine nuts for some extra crunch. A few shavings of Parmesan on top will give an added layer of cheesy goodness that everyone will love.
Side Dishes
This dish pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the creaminess. Garlic bread or toasted baguette slices are perfect for sopping up every last bit of that rich roasted red pepper sauce.
Creative Ways to Present
For a stunning presentation, serve the tortellini in shallow pasta bowls and arrange the torn burrata artfully on top rather than mixed fully in. Garnish with basil leaves and a light dusting of Parmesan to elevate the look for dinner parties or date night.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Tortellini with Roasted Red Pepper and Burrata Sauce Recipe, transfer them to an airtight container and keep in the refrigerator for up to 2 days. The pasta will soak up some sauce overnight, so feel free to add a splash of cream or broth when reheating.
Freezing
This dish is best enjoyed fresh because of the burrata, but if needed, you can freeze the sauced tortellini (without burrata) in a freezer-safe container for up to 2 months. Defrost overnight in the fridge and then reheat gently while adding fresh burrata just before serving.
Reheating
Warm leftovers over low heat in a skillet, stirring frequently to prevent sticking. Add a bit of extra cream or stock to loosen the sauce and revive its creamy texture. Remember to add fresh burrata after reheating to preserve its luscious creaminess.
FAQs
Can I use fresh red peppers instead of jarred roasted ones?
Absolutely! Roasting fresh red peppers at home gives a wonderful smoky sweetness, but jarred roasted peppers are a fantastic shortcut and add consistent flavor. Just make sure to drain them well before blending.
Is there a dairy-free version of this Tortellini with Roasted Red Pepper and Burrata Sauce Recipe?
Yes! You can substitute heavy cream with coconut cream or cashew cream, and swap burrata for a dairy-free cheese alternative or skip it entirely while still enjoying the rich roasted red pepper sauce.
What type of tortellini works best? Fresh or frozen?
Both fresh and frozen tortellini work beautifully here. Just cook according to the package instructions, and the sauce will coat them perfectly either way.
Can I prepare the sauce in advance?
Definitely! You can make the roasted red pepper cream sauce a day ahead and store it in the refrigerator. Reheat gently and then toss with freshly cooked tortellini when ready to serve.
How spicy is the red pepper flakes’ heat?
The ½ teaspoon of red pepper flakes adds just a gentle warmth that complements the sauce without overpowering it. Feel free to adjust the amount to your heat preference!
Final Thoughts
This Tortellini with Roasted Red Pepper and Burrata Sauce Recipe is truly a celebration of simple, soulful Italian flavors made easy at home. The creamy, smoky sauce paired with melt-in-your-mouth burrata will quickly become a go-to favorite that everyone raves about. Trust me, once you try it, you’ll want to make it again and again. So, grab your ingredients and get ready to enjoy a comforting bowl of pasta bliss!
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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
- Diet: Vegetarian
Description
A creamy and flavorful Tortellini with Roasted Red Pepper Sauce recipe that combines tender tortellini pasta with a rich and smooth roasted red pepper cream sauce. Enhanced with garlic, red pepper flakes, and Parmesan, then topped with fresh burrata and basil, this dish is perfect for a comforting and elegant meal.
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
Toppings and Garnish
- 8 oz burrata
- Fresh chopped basil, to taste
Instructions
- Prepare the roasted red pepper sauce base: In a blender or food processor, combine the drained roasted red peppers, tomato paste, and vegetable stock. Blend until smooth to create a flavorful sauce base, then set aside.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add the finely diced yellow onion and cook for about 4 minutes, stirring occasionally until softened. Add minced garlic and red pepper flakes, cooking for an additional minute while stirring frequently to release their aromas.
- Simmer the sauce: Pour the blended roasted red pepper mixture into the skillet with the sautéed aromatics. Bring the mixture to a simmer and cook for 5 minutes to develop flavors. Then reduce heat to medium-low and stir in salt, black pepper, heavy cream, and grated Parmesan. Whisk continuously until the sauce is smooth and well combined.
- Combine pasta and sauce: Add the cooked tortellini directly into the skillet with the sauce. Toss gently to coat the tortellini evenly and cook for another 1 to 2 minutes, allowing the pasta to heat through and absorb some sauce flavor.
- Add finishing touches and serve: Break apart the burrata cheese over the sauced tortellini. Garnish with fresh chopped basil leaves and serve warm for a creamy, rich dining experience.
Notes
- If you prefer a spicier sauce, increase the red pepper flakes to your taste.
- For a vegetarian version, ensure the tortellini does not contain meat fillings.
- Use fresh roasted red peppers if available for best flavor.
- You can substitute heavy cream with half-and-half for a lighter dish, but the sauce will be less rich.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
