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The creamy sauce is the heart of the creamy roasted red pepper tortellini, and making it is both simple and rewarding. Begin by roasting your red peppers until they are tender and slightly charred; this enhances their natural sweetness and gives the sauce a beautiful depth of flavor. Once roasted, allow them to cool slightly before peeling off the skins and removing the seeds.

Creamy Roasted Red Pepper Tortellini

Savor the deliciousness of creamy roasted red pepper tortellini, a pasta dish that brings comfort and flavor to your table. This recipe combines cheese-filled tortellini with a rich, creamy sauce made from fresh roasted red peppers, creating a perfect harmony of tangy and spicy notes. Ideal for weeknight meals or special occasions, this versatile dish can easily accommodate various ingredients and dietary needs, making it a beloved favorite for all. Enjoy this comforting delight with your favorite sides, and be prepared to impress your guests!
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

2 large red bell peppers

3 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup heavy cream

1 teaspoon Italian seasoning

1 teaspoon red pepper flakes (adjust to taste)

½ cup grated Parmesan cheese

1 cup fresh spinach (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for about 25-30 minutes, or until the skin is charred and blistered, turning occasionally. Once done, transfer them to a bowl and cover with plastic wrap for 10 minutes to steam. After steaming, peel off the charred skin, remove the seeds, and roughly chop the peppers.

    Cook the Tortellini: In a large pot of salted boiling water, cook the tortellini according to the package instructions until they are al dente. Drain and set aside, reserving about ½ cup of pasta water.

      Sauté the Aromatics: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

        Make the Sauce: Add the roasted red peppers to the skillet, followed by the heavy cream, Italian seasoning, and red pepper flakes. Stir well and bring to a gentle simmer. Reduce heat to low and let it cook for about 3-5 minutes, allowing the flavors to meld.

          Blend the Sauce: Carefully transfer the sauce mixture to a blender or use an immersion blender to puree it until smooth. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.

            Combine: Add the drained tortellini to the skillet with the sauce, stirring to coat. If using spinach, stir it in at this stage until just wilted. Taste and season with salt and pepper as needed.

              Serve: Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves for a touch of color and flavor. Enjoy your creamy roasted red pepper tortellini!

                Prep Time: 15 min | Total Time: 45 min | Servings: 4