Tortellini with Roasted Red Pepper Sauce

Roasted red peppers are the base for a classic Romesco sauce. This version, containing garlic and cheese, is tossed over tortellini.

Tortellini with Roasted Red Pepper Sauce
20 mins
by 5.0 1  person
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  • 2 9 ounce package refrigerated meat- or cheese-filled tortellini or one 7- to 8-ounce package dried cheese filled tortellini
  • 2 12 ounce jar roasted red sweet pepper, drained*
  • 1 cup chopped onion (1 large)
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup finely shredded Asiago or Parmesan cheese
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Cook tortellini according to package directions; drain. Return to saucepan.
Meanwhile, place roasted sweet pepper in a food processor. Cover and process until almost smooth. Set aside.
For sauce, in a medium saucepan cook the onion and garlic in hot oil until tender. Add pureed peppers, basil, sugar, and salt. Cook and stir until heated through. Pour sauce over tortellini; toss to coat.
Sprinkle with Asiago cheese. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 324, Fat, total (g) 8, chol. (mg) 55, sat. fat (g) 1, carb. (g) 47, Monounsaturated fat (g) 2, fiber (g) 2, sugar (g) 2, pro. (g) 16, vit. A (IU) 49, vit. C (mg) 136, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 4, sodium (mg) 633, Potassium (mg) 157, calcium (mg) 50, iron (mg) 1, Vegetables () 1, Starch () 3, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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