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
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
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.
