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
Scale
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.
