Tortellini With Roasted Red Pepper Sauce

This dish brings together the sweetness of roasted red peppers, the richness of cream, and the comforting bite of cheesy tortellini. I love how elegant yet easy it feels—perfect for a weeknight dinner that still tastes restaurant-quality.

Why You’ll Love This Recipe

I find this recipe irresistible because it strikes a perfect balance between creamy and savory, with just the right hint of heat from the red pepper flakes. The sauce is smooth, vibrant, and slightly smoky, coating every piece of tortellini beautifully. The burrata adds a luxurious creaminess on top, and the basil brings everything together with freshness. It’s one of those meals that feels indulgent but comes together quickly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
10 oz tortellini, cooked according to package instructions
1 (16 oz) jar of roasted red peppers, drained and roughly chopped
1 tbsp tomato paste
1/3 cup vegetable stock
1 tbsp olive oil
1/4 cup finely diced yellow onion
2-3 garlic cloves, minced
1/2 tsp red pepper flakes, or more to taste
1/2 tsp salt
pinch of black pepper
1/2 cup heavy cream
1/4 cup grated Parmesan
8 oz burrata
fresh chopped basil to taste

Directions

1. I start by cooking the tortellini according to the package instructions, then drain and set aside while I prepare the sauce.
2. In a large skillet, I heat the olive oil over medium heat. Once hot, I add the finely diced onion and cook for 3–4 minutes until translucent.
3. I stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Next, I add the roasted red peppers, tomato paste, red pepper flakes, salt, and black pepper. Stir well and cook for about 3 minutes to allow the flavors to meld.
5. I pour in the vegetable stock and let it simmer for 5 minutes. This helps the peppers soften even more and deepens the sauce’s flavor.
6. Using an immersion blender (or transferring carefully to a regular blender), I puree the sauce until smooth. If needed, I return it to the pan over low heat.
7. I stir in the heavy cream and Parmesan cheese, mixing until melted and fully incorporated. Taste and adjust seasoning as needed—sometimes I add a little more salt or red pepper flakes.
8. Add the cooked tortellini to the pan, gently tossing to coat every piece in the creamy roasted red pepper sauce.
9. To serve, I plate the tortellini and top it with pieces of burrata and a sprinkle of fresh chopped basil. The warmth of the pasta slightly melts the burrata, creating a rich, velvety finish.

Servings and Timing

Yields: 2–3 servings
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

• Swap vegetable stock for chicken stock for a deeper flavor.
• Add sautéed spinach, kale, or mushrooms for extra vegetables.
• Stir in a splash of white wine before blending the sauce for added depth.
• Substitute the burrata with fresh mozzarella or ricotta if desired.
• For a spicier version, increase the red pepper flakes or add a pinch of smoked paprika.
• Make it vegan by using plant-based cream, skipping the burrata, and using vegan cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over medium-low heat, stirring occasionally. If the sauce thickens too much, I add a splash of milk or stock to loosen it. I avoid microwaving the burrata topping—if I’ve added it already, I remove it first before reheating.

FAQs

Can I make the sauce ahead of time?

Yes, I often do! The roasted red pepper sauce can be made up to 2 days ahead and stored in the fridge. I just reheat it gently and stir in the cream and cheese before serving.

Can I use homemade roasted red peppers?

Absolutely. If I roast my own peppers, I char them over an open flame or under the broiler until blackened, then peel and use them in place of the jarred ones.

What kind of tortellini works best?

I like cheese-filled tortellini here since the creamy sauce complements it perfectly, but spinach-ricotta or even chicken-filled tortellini also work beautifully.

Do I need to peel the roasted red peppers?

If using jarred roasted peppers, they’re already peeled. If roasting my own, I peel off the charred skin after they cool for a smoother sauce.

Can I skip the heavy cream?

Yes. The sauce will still taste delicious, just less rich. I can substitute with half-and-half, whole milk, or a splash of unsweetened almond or oat milk.

What can I use instead of burrata?

Fresh mozzarella, ricotta, or even a dollop of mascarpone will work. Burrata just adds that extra creaminess I love.

Can I make this gluten-free?

Yes, by using gluten-free tortellini or another gluten-free pasta shape. The sauce itself is naturally gluten-free.

How do I prevent the sauce from curdling?

I make sure to lower the heat before adding the cream and cheese. Gentle heat keeps everything smooth and prevents separation.

Can I blend the sauce in advance and store it?

Definitely. The sauce keeps well in the refrigerator for up to 3 days or in the freezer for up to 2 months. I thaw it overnight before reheating.

What side dishes go well with this?

I like to serve it with a simple green salad, garlic bread, or roasted vegetables to balance the richness of the dish.

Conclusion

I’ve found this Tortellini With Roasted Red Pepper Sauce to be one of my favorite quick comfort meals. It’s creamy, flavorful, and full of color—an elegant yet approachable dish that’s as easy to make as it is to enjoy. The sweetness of the roasted peppers, the creaminess of the sauce, and the soft burrata topping come together in perfect harmony. Every time I make it, it feels like a special occasion at home.

Print