If you’re craving a pasta dish that feels like a warm hug on a plate, you absolutely must try this Tortellini with Roasted Red Pepper and Burrata Cream Sauce Recipe. It’s a stunning combination where pillowy tortellini meets the smoky sweetness of roasted red peppers, all enveloped in a luscious burrata cream sauce that’s simply irresistible. The fresh basil adds a bright finish, making this recipe a perfect weeknight dinner or a special meal to impress friends without any fuss. Once you dive in, this vibrant, creamy, and satisfying dish will quickly become one of your new favorites!
Ingredients You’ll Need
This recipe calls for straightforward, everyday ingredients that come together to create a truly spectacular meal. Each item plays a crucial role—whether it’s the roasted red peppers bringing smoky sweetness, the creamy burrata adding richness, or the fresh basil brightening everything up at the end.
- 10 oz tortellini: Use your favorite cheese-filled tortellini to provide that perfect, tender pasta base.
- 1 (16 oz) jar roasted red peppers: These bring a smoky, sweet flavor that is the heart of the sauce.
- 1 tablespoon tomato paste: Adds depth and a touch of umami complexity to the sauce.
- â…“ cup vegetable stock: Thins the sauce slightly while enhancing its savory profile.
- 1 tablespoon olive oil: The base for sautéing onions and garlic, infusing the sauce with richness.
- ¼ cup finely diced yellow onion: Provides sweetness and texture to balance the sauce.
- 2-3 garlic cloves, minced: For that warm, aromatic bite that lifts the whole dish.
- ½ teaspoon red pepper flakes: Adds a gentle kick—feel free to adjust to your spice preference.
- ½ teaspoon salt: Essential to enhance all the flavors.
- Pinch of black pepper: Adds subtle earthiness and warmth.
- ½ cup heavy cream: Creates a silky, luscious texture that makes the sauce so indulgent.
- ¼ cup grated Parmesan: Adds a nutty, salty finish that perfectly complements the creaminess.
- 8 oz burrata: The star ingredient for creamy, dreamy topping that elevates this dish to something special.
- Fresh chopped basil: Adds herbaceous brightness and a fresh contrast to the rich sauce.
How to Make Tortellini with Roasted Red Pepper and Burrata Cream Sauce Recipe
Step 1: Blend the Roasted Red Pepper Base
Start by placing the roasted red peppers, tomato paste, and vegetable stock into a blender or food processor. Blend until completely smooth. This mixture forms the vibrant, smoky base of your sauce and sets the tone for all the rich, comforting flavors to come. Set it aside while you prepare the aromatics.
Step 2: Sauté the Onion and Garlic
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. Then, add the minced garlic and red pepper flakes, cooking for another minute as the aromas fill your kitchen. This step builds depth and a gentle spicy warmth in the sauce.
Step 3: Simmer the Sauce
Pour your roasted red pepper mixture into the skillet with the onions and garlic. Bring everything to a gentle simmer and let it cook for 5 minutes so the flavors meld beautifully. Lower the heat to medium-low, then whisk in salt, black pepper, heavy cream, and grated Parmesan until the sauce is smooth, creamy, and deliciously rich.
Step 4: Coat the Tortellini
Add your cooked tortellini directly into the skillet. Toss gently to coat each piece in that velvety sauce, heating it all through for 1 to 2 minutes. This ensures every bite is bursting with the smoky, creamy goodness you’ve created.
Step 5: Top with Burrata and Basil
Finally, break apart the burrata over the hot tortellini, letting its creamy, milky treasure melt slightly into the sauce. Sprinkle generously with fresh chopped basil for a fragrant, vibrant finish that brightens the whole plate. Serve immediately while warm, and enjoy every luscious forkful.
How to Serve Tortellini with Roasted Red Pepper and Burrata Cream Sauce Recipe
Garnishes
A sprinkle of fresh basil is a must—it adds a herbaceous pop that offsets the rich creaminess. You might also scatter a few toasted pine nuts or cracked black pepper to introduce a bit of texture and visual appeal. A drizzle of high-quality olive oil just before serving can add extra silkiness to the dish.
Side Dishes
This Tortellini with Roasted Red Pepper and Burrata Cream Sauce Recipe pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette. Garlic bread or rustic focaccia can also be perfect for soaking up every bit of the decadent sauce. For a heartier meal, oven-roasted vegetables like asparagus or zucchini complement the flavors beautifully.
Creative Ways to Present
Serve this dish family-style right in the skillet or transfer it to a beautiful wide bowl to showcase the creamy sauce and the torn burrata clouds. For a special occasion, garnish with edible flowers or finely shaved Parmesan curls for an elegant touch. You can even drizzle a little balsamic reduction over the top for a tangy contrast that elevates the whole experience.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the tortellini in an airtight container in the refrigerator for up to 2 days. Because the burrata is best fresh, it’s a good idea to keep it separate and add fresh burrata when reheating to maintain that creamy texture and fresh flavor.
Freezing
This recipe is best enjoyed fresh because the creamy sauce and burrata don’t freeze particularly well—the texture can become grainy or watery. If you must freeze, omit the burrata and store the tortellini and sauce separately for up to one month, thawing thoroughly in the fridge before reheating.
Reheating
Reheat gently over low heat on the stove, stirring often to keep the cream from separating. Add a splash of vegetable stock or cream if it thickens too much. Then, top with fresh burrata and basil as if it were freshly made for the best results.
FAQs
Can I use fresh tortellini instead of store-bought?
Absolutely! Fresh tortellini works beautifully and cooks quickly. Just keep an eye on the cooking time to avoid overcooking, as fresh pasta tends to cook faster than dried.
Is there a substitute for burrata?
If burrata isn’t available, fresh mozzarella or ricotta cheese can be used, though they won’t have the same creamy interior that makes burrata so special. You can also mix ricotta with a splash of cream for a similar effect.
Can I make this recipe vegan?
You can! Use vegan tortellini or pasta and replace the heavy cream and Parmesan with plant-based alternatives. Skip the burrata or use a vegan cheese spread for topping. Roasted red pepper sauce keeps well in vegan versions, too.
How spicy is the sauce?
The sauce has a gentle heat from the red pepper flakes, but you can adjust these to your liking. Start with less if you’re sensitive to spice, and add more to give it that perfect kick.
What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the creaminess and smoky flavors perfectly. For red lovers, a light-bodied Pinot Noir would also be delightful.
Final Thoughts
You’re going to love how effortlessly this Tortellini with Roasted Red Pepper and Burrata Cream Sauce Recipe comes together and how delightfully rich and vibrant it tastes. It’s comfort food elevated with bright, fresh ingredients, perfect for cozy nights or anytime you want to impress with minimal effort. Give it a try—you might just find it becoming your go-to pasta pick!
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Tortellini with Roasted Red Pepper and Burrata Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 to 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and flavorful tortellini recipe featuring a rich roasted red pepper sauce, blended to perfection and simmered with garlic, onions, and Parmesan cheese. Finished with fresh burrata and basil for a delightful Italian-inspired meal that’s quick to prepare and perfect for 3 to 4 servings.
Ingredients
Pasta
- 10 oz tortellini, cooked according to package instructions
Roasted Red Pepper 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 sauce base: In a blender or food processor, combine the roasted red peppers, tomato paste, and vegetable stock. Blend until the mixture is smooth and set it aside for later use.
- 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 the onion becomes translucent. Then add the minced garlic and red pepper flakes, cooking for another minute while stirring frequently to release their flavors.
- Simmer the sauce: Pour the blended roasted red pepper mixture into the skillet with the sautéed aromatics. Bring it to a simmer and cook for 5 minutes. Then reduce the heat to medium-low and stir in salt, black pepper, heavy cream, and grated Parmesan. Whisk continuously until the sauce is smooth, creamy, and well combined.
- Combine pasta with sauce: Add the cooked tortellini to the skillet and gently toss to coat every piece thoroughly in the roasted red pepper sauce. Cook for an additional 1 to 2 minutes to warm the pasta through and allow the flavors to meld.
- Finish and serve: Break apart the burrata cheese over the sauced tortellini. Scatter fresh chopped basil on top as a garnish. Serve the dish warm to enjoy the creamy texture and vibrant flavors.
Notes
- Adjust red pepper flakes according to your heat preference.
- Use fresh basil for the best flavor; substitute with dried basil if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy cream alternative.
- Ensure tortellini is cooked al dente for the best texture.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
