In My Kitchen: Creamy Roasted Red Pepper Tortellini

I’ve accepted recently that cooking doesn’t always have to mean making EVERYTHING from scratch. For example, I use De Cecco dried pasta, and I don’t make my own, and I don’t consider that cheating. So for the occasional dish, why not start with pre-made tortellini or ravioli and work on making a sauce to jazz it up?

This Creamy Roasted Red Pepper Tortellini is so delicious and takes a basic pre-made three cheese tortellini from basic to gourmet.

You’ll need:

  • 1 16 oz jar roasted red peppers, drained
  • 1/4 cup extra virgin olive oil
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 4 tablespoons tomato paste
  • 1 teaspoon red pepper flakes (more if you like your sauces spicy)
  • 2 teaspoons dried oregano
  • 1/4 cup vodka (substitute water for non-alcoholic version)
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan, plus more for serving
  • Salt
  • Black Pepper
  • 20 oz fresh or frozen three cheese tortellini

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook tortellini until al dente, drain and set aside.
  2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the shallots and garlic. Cook until softened, about 5 minutes. Remove from heat and add this mixture to a food processor.
  3. Add red peppers to food processor and blend all ingredients until smooth.
  4. Return the skillet to medium heat. Add 2 tablespoons olive, oil, oregano, tomato paste and red pepper flakes. Cook 4 minutes, until sauce is thickened. Stir in vodka and cook another 2 minutes.
  5. Stir in the blended red pepper sauce, cream and Parmesan. Season with salt and pepper to taste.
  6. Once the sauce is complete, add the cooked tortellini to the pot and mix everything together. Serve, topping with fresh basil, if desired.

Source: Adapted from a recipe by Half Baked Harvest

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