This Tortellini with Roasted Red Pepper Sauce and Burrata is an easy yet elevated dish that combines the creamy richness of burrata with the vibrant flavors of roasted red peppers. The sauce is simple to prepare but loaded with flavor, making it the perfect option for a comforting weeknight meal or a casual dinner party. The burrata adds a luxurious creaminess that pairs beautifully with the tangy red pepper sauce and tender tortellini, while fresh basil brightens the dish with a hint of freshness.
Ingredients:
- 10 ounces of tortellini, prepared as per the package directions
- 1 (16-ounce) jar of drained roasted red peppers, roughly diced
- 1 tbsp tomato paste
- 1/3 cup vegetable stock
- 1 tbsp olive oil
- 1/4 cup finely diced yellow onion
- 2-3 garlic cloves, minced
- 1/2 tsp red pepper flakes (or more to taste)
- 1/2 tsp salt
- Pinch of black pepper
- 1/2 cup heavy cream
- 1/4 cup grated parmesan
- 8 oz burrata
- Fresh chopped basil, to taste
Instructions:
- Prepare the Roasted Red Pepper Sauce: In a blender or food processor, combine the roasted red peppers, tomato paste, and vegetable stock. Blend until smooth and set aside.
- Cook the Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely diced onion and cook for about 4 minutes, stirring occasionally until softened. Add the minced garlic and red pepper flakes, and sauté for another minute.
- Simmer the Sauce: Pour the roasted red pepper mixture into the skillet with the sautéed onions and garlic. Bring the sauce to a simmer and let it cook for about 5 minutes, allowing the flavors to blend.
- Finish the Sauce: Reduce the heat to medium-low. Stir in the salt, black pepper, heavy cream, and grated parmesan. Whisk the sauce until it’s smooth and fully combined.
- Combine with Tortellini: Toss the cooked tortellini into the sauce and let it cook for an additional 1-2 minutes to ensure the pasta is fully coated and warmed through.
- Add the Burrata and Serve: Break apart the burrata and gently place it over the tortellini. Garnish with freshly chopped basil and serve immediately.
Conclusion:
This Tortellini with Roasted Red Pepper Sauce is a dish that’s simple yet full of complex flavors. The roasted red pepper sauce provides a perfect balance of tanginess and creaminess, while the burrata adds a luxurious finish. It’s a quick meal that feels indulgent and satisfying, perfect for impressing guests or treating yourself to a special dinner.
Creamy Burrata-Topped Tortellini in Roasted Red Pepper Sauce
Ingredients
- 10 ounces of tortellini prepared as per the package directions
- 1 16-ounce jar of drained roasted red peppers, roughly diced
- 1 tbsp tomato paste
- 1/3 cup vegetable stock
- 1 tbsp olive oil
- 1/4 cup finely diced yellow onion
- 2-3 garlic cloves minced
- 1/2 tsp red pepper flakes or more to taste
- 1/2 tsp salt
- Pinch of black pepper
- 1/2 cup heavy cream
- 1/4 cup grated parmesan
- 8 oz burrata
- Fresh chopped basil to taste
Instructions
- Prepare the Roasted Red Pepper Sauce: In a blender or food processor, combine the roasted red peppers, tomato paste, and vegetable stock. Blend until smooth and set aside.
- Cook the Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely diced onion and cook for about 4 minutes, stirring occasionally until softened. Add the minced garlic and red pepper flakes, and sauté for another minute.
- Simmer the Sauce: Pour the roasted red pepper mixture into the skillet with the sautéed onions and garlic. Bring the sauce to a simmer and let it cook for about 5 minutes, allowing the flavors to blend.
- Finish the Sauce: Reduce the heat to medium-low. Stir in the salt, black pepper, heavy cream, and grated parmesan. Whisk the sauce until it’s smooth and fully combined.
- Combine with Tortellini: Toss the cooked tortellini into the sauce and let it cook for an additional 1-2 minutes to ensure the pasta is fully coated and warmed through.
- Add the Burrata and Serve: Break apart the burrata and gently place it over the tortellini. Garnish with freshly chopped basil and serve immediately.