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Roasted Red Pepper Sauce over Tortellini recipe

This recipe takes advantage of ready-to-useroasted peppers and tortellini to speed up preparation.

Recipe: Roasted Red PepperSauce over Tortellini

1 (9-ounce) package refrigerated cheese-filledtortellini (or meat-filled)1 (12-ounce) jar roasted red sweet peppers,drained1/2 cup chopped onion3 garlic cloves, minced1 tablespoon butter or margarine2 teaspoons snipped fresh thyme or 1/2teaspoon dried thyme, crushed2 teaspoons snipped fresh oregano or 1/2teaspoon dried oregano, crushed1 teaspoon granulated sugar

  • Cook tortellini according to package directions.Drain; keep warm.
  • Meanwhile, place roasted sweet pepperin a food processor bowl or blender container. Cover and processor blend until smooth. Set aside.
  • For sauce, in a medium saucepan cook theonion and garlic in butter until tender. Add pureed roasted peppers,thyme, oregano and sugar. Cook and stir until heated through.
  • Pour sauce over the tortellini. Toss tocoat.

    Makes 2 to 3 servings.

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  • Comments

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    An entire head of slow-roasted garlic offers its rich, earthy essence to a smooth puree of fresh tomatoes and sweet bell peppers, olive oil, red pepper flakes and basil. Serve this marvelous sauce warm or cold over your favorite pasta.

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