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    Home » Recipes

    Roasted Red Pepper Tortellini

    Dec 13, 2022 · Leave a Comment

    Jump to Recipe Print Recipe

    This roasted red pepper tortellini takes store-bought tortellini to the next level. It's coated in a super easy homemade creamy red pepper and tomato sauce and is so so tasty. There's no oven or roasting involved, so it's the perfect easy weeknight meal.

    Two bowls full of roasted red pepper tortellini topped with parmesan cheese and basil.

    This roasted red pepper tortellini is made with store-bought tortellini, pan-roasted tomatoes and red peppers, fresh basil, and lots of delicious fresh parmesan cheese. You could add a protein to bulk it up, or serve it as a vegetarian dish.

    If you're looking for other ways to use your store-bought tortellini, try our Creamy Parmesan Tortellini with Tomatoes or Mushroom and Ricotta Cheese Tortellini.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Frequently asked questions
    • Roasted Red Pepper Tortellini Recipe

    Ingredients

    • Store-bought tortellini- We buy the two packs of Kirkland Five Cheese Tortellini from Costco, but any store-bought (or homemade!) variety works. This recipe would work with ravioli as well.
    • Cherry or grape tomatoes
    • Red bell pepper
    • Fresh garlic
    • Fresh basil
    • Lemon juice
    • Heavy cream
    • Parmesan cheese
    • Other ingredients: olive oil, salt, crushed red pepper, and black pepper

    See recipe card for amounts.

    Instructions

    Step 1: Cook the tortellini according to package instructions. Reserve a cup of pasta water before draining the pasta.

    Step 2: Add olive oil to a large pan over medium heat. Once warm, add the red peppers and tomatoes and cook for 6-8 minutes, stirring occasionally, until the tomatoes are blistered and the peppers are soft. Then add the garlic and cook for 30 seconds.

    Tomatoes, red peppers, and garlic cooking in a pan.

    Step 3: Transfer the contents of the pan to a food processor or blender, then add the basil, lemon juice, salt, black pepper, and crushed red peppers. Blend until smooth, then add the mixture to the pan and put over medium-low heat.

    Ingredients in a food processor.
    Red pepper, basil, and tomato sauce in a pan.

    Step 4: Add heavy cream to the pan and cook, stirring occasionally, for 3-4 minutes, or until the sauce thickens slightly. Then add the reserved pasta water and cook for another 2-3 minutes, until the sauce thickens again.

    Cream mixed with red pepper and tomato sauce in a pan.
    Thickened red pepper and tomato sauce in a pan.

    Step 5: Transfer the drained pasta to the pan with the sauce and mix until the pasta is coated. Then add the parmesan cheese and mix until melted and combined.

    Parmesan cheese and red pepper sauce with tortellini in a pan.

    Garnish with basil and extra parmesan cheese if desired.

    A bowl of roasted red pepper tortellini topped with basil and parmesan cheese.

    Variations

    • Add chicken or shrimp
    • Cook extra tomatoes and add them in at the end (instead of pureeing them all)
    • Add extra veggies
    • Swap out the tortellini for ravioli

    Frequently asked questions

    Can I use milk instead of cream?

    We tested this recipe with whole milk instead of cream, and the sauce just wasn't the same. It tasted great, but the creaminess just wasn't there. Feel free to try it for yourself, but the cheese doesn't combine with the milk in the same way.

    Can I use a different kind of pasta?

    You can! Ravioli would also work well. We use five cheese tortellini, but you could use a different type of tortellini as well!

    What should I serve this red pepper pasta with?

    Feel free to add a protein (chicken or shrimp would be great) to the top of this pasta, or serve it with a side salad or vegetables. Asparagus, broccoli, and Brussels sprouts all come to mind as great options.

    A bowl of tortellini next to a bowl of parmesan cheese.
    Roasted Red Pepper Tortellini Recipe

    Roasted Red Pepper Tortellini Recipe

    Recipe by Mollie

    This roasted red pepper tortellini takes store-bought tortellini to the next level. It's coated in a super easy homemade creamy red pepper and tomato sauce and is so so tasty. There's no oven or roasting involved, so it's the perfect easy weeknight meal.

    Course: DinnerCuisine: ItalianDifficulty: Easy
    5 from 1 vote
    Pin
    Print
    Servings

    6

    servings
    Prep time

    5

    minutes
    Cooking time

    15

    minutes
    Calories

    590

    kcal
    Total time

    20

    minutes
    Cook Mode

    Prevent your screen from going dark!

    Ingredients

    • 1.5 pounds 1.5 store-bought tortellini (we use five cheese)

    • 1 tablespoons 1 olive oil

    • 2 2 red bell peppers, diced

    • 2 cups 2 cherry or grape tomatoes

    • 4 cloves 4 garlic, minced

    • 1 cup 1 fresh basil leaves

    • Juice of Juice of 1 lemon

    • 1 teaspoon 1 salt

    • 2 teaspoons 2 black pepper

    • ½ teaspoon ½ crushed red pepper

    • 1 cup 1 heavy cream

    • 1 cup 1 pasta water

    • 1 cup 1 grated parmesan cheese (see note)

    Directions

    • Cook the tortellini according to package instructions. Reserve a cup of pasta water before draining the pasta.
    • Add olive oil to a large pan over medium heat. Once warm, add the red peppers and tomatoes and cook for 6-8 minutes, stirring occasionally, until the tomatoes are blistered and the peppers are soft. Then add the garlic and cook for 30 seconds.
    • Transfer the contents of the pan to a food processor or blender, then add the basil, lemon juice, salt, black pepper, and crushed red peppers. Blend until smooth, then add the mixture to the pan and put over medium-low heat.
    • Add heavy cream to the pan and cook, stirring occasionally, for 3-4 minutes, or until the sauce thickens slightly. Then add the reserved pasta water and cook for another 2-3 minutes, until the sauce thickens again.
    • Transfer the drained pasta to the pan with the sauce and mix until the pasta is coated. Then add the parmesan cheese and mix until melted and combined.
    • Garnish with basil and extra parmesan cheese if desired.

    Notes

    • High quality parmesan cheese (not the unrefrigerated stuff in the canister) works best.

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    hi, we're Michael and Mollie

    Welcome! We are Michael & Mollie, a hangry economics enthusiast and her husband. Our goal is to provide you with delicious, accessible, and healthy-ish recipes that are both time- and money-efficient.

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