Print

Tortellini With Roasted Red Pepper Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy tortellini dish coated in a smooth roasted red pepper sauce with hints of garlic, spice, and Parmesan, topped with burrata and fresh basil for an elegant, restaurant-quality meal made in 30 minutes.

Ingredients

10 oz tortellini, cooked according to package instructions

1 (16 oz) jar 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 cheese

8 oz burrata

Fresh chopped basil, for garnish

Instructions

  1. Cook the tortellini according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté 3–4 minutes until translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in roasted red peppers, tomato paste, red pepper flakes, salt, and black pepper. Cook 3 minutes to combine flavors.
  5. Pour in vegetable stock and simmer for 5 minutes to soften the peppers and deepen flavor.
  6. Using an immersion blender (or transferring carefully to a blender), puree the sauce until smooth. Return to pan if needed.
  7. Stir in heavy cream and Parmesan over low heat until melted and combined. Taste and adjust seasoning with salt or more red pepper flakes if desired.
  8. Add the cooked tortellini and toss gently to coat in the sauce.
  9. To serve, divide tortellini among plates and top each portion with burrata and a sprinkle of fresh basil.
  10. Serve immediately while warm, allowing the burrata to melt slightly for a velvety finish.

Notes

Use chicken stock instead of vegetable stock for a richer flavor.

Add sautéed spinach, mushrooms, or kale for extra veggies.

Substitute burrata with mozzarella, ricotta, or mascarpone.

For a vegan version, use plant-based cream and cheese.

Make the sauce ahead of time and store up to 3 days in the refrigerator or 2 months in the freezer.

Nutrition

Find it online: https://justsosavory.com/tortellini-with-roasted-red-pepper-sauce/