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Perfectly cooked tortellini is a crucial element in achieving the ideal texture for your Sunkissed Creamy Roasted Pepper Tortellini. Begin by bringing a large pot of salted water to a rolling boil. The salt not only enhances the flavor of the pasta but also helps it maintain its firmness. Once the water is boiling, add the tortellini, stirring gently to prevent them from sticking.

Creamy Roasted Pepper Tortellini

Discover the deliciousness of Sunkissed Creamy Roasted Pepper Tortellini, a dish that perfectly blends comfort and sophistication. With tender tortellini enveloped in a rich, creamy sauce infused with sweet roasted peppers, each bite is a flavor explosion. This versatile recipe is easy to prepare, making it ideal for both casual meals and special occasions. Elevate your dining experience with this visually stunning and delectable dish that everyone will love.
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Ingredients
  

12 oz (340g) cheese tortellini (fresh or frozen)

2 large red bell peppers

1 medium yellow onion, chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable or chicken broth

1 cup grated Parmesan cheese

2 tbsp olive oil

1 tsp dried oregano

½ tsp red pepper flakes (optional)

Salt and pepper, to taste

Fresh basil, for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (232°C). Cut the red bell peppers in half, discard the seeds and stems, and place them cut-side down on a lined baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered. Once roasted, remove from the oven, place in a bowl, and cover with plastic wrap for 10 minutes to steam. After steaming, peel off the charred skin and chop the peppers.

    Cook the Tortellini: While the peppers roast, bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

        Make the Sauce: Stir in the chopped roasted bell peppers, heavy cream, and broth. Bring to a gentle simmer and let it cook for about 5 minutes. Then, stir in the grated Parmesan cheese until melted and smooth. Season with oregano, red pepper flakes (if using), salt, and pepper to taste.

          Combine Tortellini and Sauce: Add the cooked tortellini to the skillet, tossing to coat in the creamy sauce. Allow it to simmer together for an additional 2-3 minutes, ensuring everything is heated through.

            Serve: Plate the creamy roasted pepper tortellini and garnish with freshly chopped basil and additional Parmesan if desired.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings