Description
This creamy and vibrant tortellini dish features a luscious roasted red pepper sauce that is both flavorful and satisfying. Topped with fresh burrata and basil, it’s perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
- 10 oz tortellini, cooked according to package instructions
- 1 (16 oz) jar roasted red peppers, drained and roughly chopped
- 1 tablespoon tomato paste
- ⅓ 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
- 8 oz burrata
- Fresh chopped basil, to taste
Instructions
- Prepare Sauce Base: In a blender or food processor, combine roasted red peppers, tomato paste, and vegetable stock. Blend until smooth, then set aside.
- Sauté Aromatics: In a skillet over medium heat, add olive oil. Add diced onion and cook for 4 minutes, stirring occasionally. Add garlic and red pepper flakes and cook for an additional minute, stirring frequently.
- Simmer Sauce: Pour the roasted red pepper mixture into the skillet. Bring to a simmer and cook for 5 minutes. Lower heat to medium-low, then add salt, pepper, heavy cream, and Parmesan. Whisk until smooth and well-combined.
- Combine: Add cooked tortellini to the skillet, tossing to coat in the sauce. Cook for 1-2 minutes until heated through.
- Finish with Burrata: Break apart the burrata over the tortellini. Garnish with fresh basil and serve warm.
Notes
- Adjust the amount of red pepper flakes based on your spice preference.
- Fresh basil can be substituted with other herbs like parsley or thyme if desired.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg