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
Scale
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
