If you’re craving a quick yet luxurious dinner that feels like it was plucked from your favorite Italian bistro, Tortellini with Roasted Red Pepper Sauce is about to become your new go-to. Imagine pillowy cheese tortellini cloaked in a velvety, vibrant sauce made from sweet roasted red peppers, a hint of garlic, and a splash of cream. This dish doesn’t just deliver on flavor—it’s a feast for the eyes and a weeknight miracle, all in under 30 minutes. Whether you’re feeding your family or entertaining friends, Tortellini with Roasted Red Pepper Sauce is guaranteed to wow with its irresistible combination of comfort and elegance.
Ingredients You’ll Need
Every ingredient in this recipe has a key role to play, bringing out bold flavors, rich textures, and beautiful color. Here’s what you’ll need to create this stunning Tortellini with Roasted Red Pepper Sauce at home.
- Cheese tortellini (1 20-ounce package): These tender pasta pillows are the perfect base, soaking up every bit of the creamy sauce.
- Olive oil (2 tablespoons): Adds richness and helps the aromatics release their flavor.
- Yellow onion, chopped (1 small): Provides a mellow, sweet foundation for the sauce.
- Garlic, minced (3 cloves): Gives the sauce a punchy, aromatic depth that ties all the flavors together.
- Roasted red peppers, drained and chopped (1 12-ounce jar): The star of the show, these bring natural sweetness and vibrant color.
- Heavy cream (1/2 cup): Makes the sauce lusciously smooth and luxurious.
- Parmesan cheese, grated (1/4 cup plus more for serving): Adds a nutty, salty finish that perfectly complements the peppers.
- Salt (1/2 teaspoon): Enhances all the other flavors in the dish.
- Black pepper (1/4 teaspoon): Adds subtle warmth and complexity.
- Crushed red pepper flakes (optional, 1/4 teaspoon): For a gentle kick of heat—add as much or as little as you like.
- Fresh basil for garnish: Brings a pop of bright, herbal freshness right at the end.
How to Make Tortellini with Roasted Red Pepper Sauce
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil, then add the cheese tortellini. Cook according to the package instructions until the pasta is tender and floating. Drain well and set the tortellini aside while you make the sauce. Don’t forget to reserve a splash of the pasta cooking water—it can help loosen the sauce if needed!
Step 2: Sauté the Aromatics
In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for about 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent. Toss in the minced garlic and cook for another 30 seconds, just until fragrant. This aromatic base will infuse your sauce with incredible depth.
Step 3: Add the Roasted Red Peppers
Stir the chopped roasted red peppers into the skillet. Let them cook for about 2 minutes, allowing them to mingle with the onion and garlic. The peppers’ natural sweetness will start to shine through, setting the stage for a gorgeously flavorful sauce.
Step 4: Blend the Sauce
Carefully transfer the onion, garlic, and red pepper mixture to a blender. Blend until completely smooth and silky. If you like a little texture, you can pulse the mixture a few times instead of pureeing it entirely. Return the sauce to the skillet, set over low heat.
Step 5: Finish the Sauce
Stir in the heavy cream, grated Parmesan, salt, black pepper, and red pepper flakes (if using). Simmer the sauce gently for 2 to 3 minutes, stirring occasionally, until it’s heated through and slightly thickened. You’ll see the sauce turn a beautiful, creamy orange as the flavors meld together.
Step 6: Toss and Serve
Add the cooked tortellini to the skillet and toss gently to coat every bite in that luscious roasted red pepper sauce. Serve hot, topped with extra Parmesan and a sprinkle of fresh basil. The result is a bowl of pure comfort that’s ready in a flash!
How to Serve Tortellini with Roasted Red Pepper Sauce
Garnishes
Finishing touches make all the difference! Shower your Tortellini with Roasted Red Pepper Sauce with plenty of freshly grated Parmesan and a handful of torn basil leaves. If you like a little heat, a pinch of extra red pepper flakes adds a spicy pop. A drizzle of good olive oil or a crack of black pepper just before serving can take things from delicious to unforgettable.
Side Dishes
This dish pairs beautifully with simple sides. Try a crisp green salad dressed with lemony vinaigrette, or serve alongside warm, crusty bread to soak up every bit of sauce. Roasted or steamed vegetables, like asparagus or broccoli, add color and nutrition without stealing the spotlight from the tortellini.
Creative Ways to Present
For a fun twist, serve Tortellini with Roasted Red Pepper Sauce in individual ramekins or pasta bowls, garnished with a cheese crisp or a swirl of pesto. For a family-style dinner, pile it high on a big platter with basil leaves and lemon zest scattered over the top. You can even serve it chilled as a pasta salad for summertime gatherings—just skip reheating and finish with extra herbs.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Tortellini with Roasted Red Pepper Sauce, simply transfer it to an airtight container and refrigerate. It keeps well for up to 3 days. The flavors actually deepen as they sit, making for an even more satisfying meal the next day.
Freezing
For longer storage, you can freeze the sauce (without the tortellini) in a freezer-safe container for up to 2 months. When you’re ready to enjoy, thaw the sauce in the fridge overnight and reheat gently before tossing with freshly cooked tortellini. Freezing the assembled dish is possible, but the texture of the pasta may soften a bit after thawing.
Reheating
To reheat, warm the tortellini and sauce in a skillet over low heat, adding a splash of cream or milk to loosen if needed. Stir gently until everything is heated through. Microwave reheating works too, but use short intervals and stir frequently to prevent the sauce from separating.
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Frozen tortellini works great in this recipe—just adjust the cooking time according to the package instructions, and be sure to drain well before adding to the sauce.
Is there a substitute for heavy cream to make this lighter?
Yes, you can use half-and-half or even Greek yogurt for a lighter version of the sauce, though it will be slightly tangier and less rich. The result is still creamy and delicious!
Can I add protein to this dish?
Definitely. Grilled chicken, sautéed shrimp, or cooked Italian sausage all pair beautifully with Tortellini with Roasted Red Pepper Sauce. Just toss your protein into the skillet at the end to warm through.
How spicy is the sauce?
The sauce is mild as written, with just a bit of warmth from the optional red pepper flakes. If you’re sensitive to spice, simply leave them out—or add more if you love the heat!
Can I make the sauce ahead of time?
Yes! You can make the roasted red pepper sauce up to 2 days in advance. Store it in the fridge, then reheat gently and toss with freshly cooked tortellini when ready to serve.
Final Thoughts
If you’re looking for a dinner that’s both effortless and absolutely crave-worthy, Tortellini with Roasted Red Pepper Sauce is the answer. This recipe brings big Italian flavors to your table in no time, and I hope it becomes a loved staple in your kitchen just like it is in mine. Give it a try—you might just find yourself making it again and again!
Print
Tortellini with Roasted Red Pepper Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy Tortellini with Roasted Red Pepper Sauce is a delicious and easy-to-make Italian-inspired vegetarian main course. Packed with flavorful roasted red peppers, Parmesan, and tender cheese tortellini, this dish comes together quickly on the stovetop for a perfect weeknight dinner.
Ingredients
Pasta
- 1 (20-ounce) package refrigerated cheese tortellini
Sauce
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- Fresh basil leaves
Instructions
- Cook the tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions, typically 3-5 minutes until tender. Drain the tortellini well and set aside.
- Sauté aromatics: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook for about 4 to 5 minutes until soft and translucent. Add the minced garlic and sauté an additional 30 seconds until fragrant, stirring frequently to avoid burning.
- Prepare the pepper mixture: Add the chopped roasted red peppers to the skillet and cook for 2 minutes to meld the flavors. Remove the skillet from heat and transfer the mixture to a blender. Blend until smooth and creamy.
- Make the sauce: Return the blended red pepper mixture to the skillet over low heat. Stir in the heavy cream, grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes if using. Simmer gently for 2 to 3 minutes until the sauce is heated through and slightly thickened, stirring occasionally.
- Toss tortellini with sauce: Add the cooked tortellini to the skillet and gently toss to coat evenly with the roasted red pepper sauce. Heat for an additional minute to combine flavors.
- Serve: Serve the tortellini hot, garnished with extra Parmesan cheese and fresh basil leaves for a burst of color and freshness.
Notes
- You can substitute Greek yogurt or half-and-half for the heavy cream for a lighter version of the sauce.
- For added protein, consider tossing in cooked Italian sausage or grilled chicken.
- If you prefer a spicier dish, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 460
- Sugar: 5g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg
