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Tortellini in a Roasted Red Pepper Sauce
Serves 4
Homecooked pasta has never tasted so good!
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Ingredients:
| 10 oz tortellini |
| 1/3 cup vegetable stock |
| 1 jar roasted red peppers, drained and chopped, 16 oz |
| 1 tablespoon tomato paste |
| 1 tablespoon olive oil |
| 1/4 cup finely diced yellow onion |
| 3 cloves garlic, minced |
| 1/2 teaspoon red pepper flakes |
| 1/2 cup heavy cream |
| 1/4 cup grated parmesan |
| 1/2 teaspoon salt |
| 1/4 teaspoon ground black pepper |
| 8 oz burrata, quartered |
| Fresh chopped basil, for garnish |
Directions:
- Cook the tortellini according to package instructions.
- Pour the vegetable stock, roasted red peppers and tomato paste into a blender. Pulse until well mixed. Set aside.
- Pour the olive oil into a skillet and bring to medium heat. Once hot, add the yellow onion and cook for 4 minutes, stirring occasionally. Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute, stirring often.
- Pour the roasted red pepper mixture to the skillet. Reduce the heat to low and cook for 5 minutes, stirring occasionally.
- Pour the heavy cream into the skillet and sprinkle the parmesan, salt and pepper over top. Stir together until smooth and well combined.
- Stir in the tortellini and cook an additional 2 minutes.
- Spoon the tortellini and red pepper sauce onto serving plates. Place 1 piece of the burrata on top of the tortellini and garnish with fresh chopped basil.
| Course: | Side |
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