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This Creamy Roasted Red Pepper Tortellini is the best any night of the week family dinner. We’re taking tortellini and making it even better, with a rich and creamy roasted red pepper sauce and fresh burrata cheese. Each cute little tortellini has delicious, cozy winter flavors that melt in your mouth. It’s the creamiest bowl of cheese tortellini that’s fancy enough for the weekend, but easy enough to make any night of the week. And most importantly, it’s delicious!
Currently, I’m in a rotation of four food groups, Asian, Indian, Mexican, and then every once in a while…a random Italian recipe gets thrown into the mix.
I’m not sure what’s going on with my family, but we’ve all been wanting a good amount of Asian and especially Indian-inspired recipes. In fact, as I type this, I have golden rice and curry cooking away on the stove for yet another family dinner. Everyone has really taken a liking to dishes with lots of flavor and spice.
Honestly, my brothers have all been surprising me with what they’ve been requesting. They’ve really come such a long way from their chicken and rice days. I’ve found I’m actually enjoying cooking for everyone these days. It’s a lot of work, but we don’t always get to be together. So I’m taking advantage of this time and testing out as many recipes as I can on these guys. The one thing about brothers is that they’ll always tell it to you like it is…
If they love something, they really LOVE it.
And if something is not that great, I’m going to hear about it. Not in a mean way, but in a, “yeah, that wasn’t my favorite” kind of way.
Anyway, in an effort to switch things up a bit, I thought I’d make some easy Italian style pasta.
Originally this was just going to be a roasted red pepper pasta, because the other two things I’m currently obsessed with are red peppers and red Fresno peppers. But then I opened the fridge and saw one lingering box of cheese tortellini. I decided that while roasted red pepper pasta sounded good, roasted red pepper cheese tortellini sound even better.
And that’s how I finally came to make the simplest cheesy, red pepper tortellini.
Here are the quick details.
To give the sauce a bit of extra flavor, I decided to cook up the shallots and garlic in a little olive oil before pureeing them with the roasted red peppers. Pureeing the shallots, garlic, and peppers will leave you with a silky smooth red pepper sauce.
Once you have the sauce made, this comes together in minutes. You’ll want to cook up a little tomato paste, add a splash of vodka, then stir in the red pepper sauce. For the vodka, I pretty much always add a splash to most of my tomato-based pasta sauces. I find that it perfectly highlights all the flavors within the sauce. Of course, if you don’t use or drink vodka, you can easily just use water or broth.
Once the sauce is in the pan, add a little cream and fresh baby spinach. Let that simmer over low heat while you cook the tortellini.
For the tortellini, I used a cheese tortellini from Whole Foods, but use any kind of tortellini flavor you love.
Then toss the pasta with the sauce, add fresh parmesan cheese, and that’s that. Simple. Simple.
But wait, there is one extra special touch.
Serve this cheesy tortellini up with a ball of fresh burrata cheese. It adds a layer of creaminess to each and every bowl of pasta and it’s delicious with a sprinkling of fresh basil.
Yummm. And super easy. Perfect for just about any night of the week. And for me personally, I’m actually beyond excited to make this again today on Instagram stories. It feels like an exciting Wednesday night dinner.
Cannot wait!
Looking for more quick pasta dinner? Here are a few to try:
Crispy Roasted Cauliflower with Creamy Pesto Pasta
Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta
Lastly, if you make this Creamy Roasted Red Pepper Tortellini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Roasted Red Pepper Tortellini
Servings: 6
Calories Per Serving: 573 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (16 ounce) jar roasted red peppers, drained
- 1/4 cup extra virgin olive oil
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1-2 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 1/4 cup vodka (or water)
- 3/4 cup heavy cream or canned coconut milk
- 2 cups fresh baby spinach, chopped
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- kosher salt and black pepper
- 1 pound fresh or frozen cheese tortellini
- 8 ounces burrata cheese, at room temperature
Instructions
- 1. Bring a large pot of salted water to a boil for cooking the tortellini. Now add the red peppers to a food processor or blender. 2. Heat 2 tablespoons olive oil a large skillet over medium-low heat. Add the shallots and garlic. Cook until the shallots begin to soften, about 5 minutes. Remove from the heat and add the mix to the food processor or blender with the red peppers. Puree until smooth. 3. Set the same skillet over medium heat. Add 2 tablespoons olive oil, the tomato paste, oregano, and red pepper flakes, cook 4 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the red pepper sauce, cream, parmesan, spinach, and basil. Season with salt and pepper.4. Cook the tortellini according to package directions until al dente. Drain, then toss with the red pepper sauce.5. Divide the tortellini between plates and top with burrata and fresh basil. Eat and enjoy immediately.
This recipe is fantastic! The sauce was easy to make, but tasted like a lot of hard work went into it! I also used the Kite Hill tortellini sold at Whole Foods like another post mentioned, and skipped the burrata. It was decadent without! Will definitely make again.
Hey Alyssa,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Your recipes look nice but Jesus shut up with your stupid stories in front of them. No one wants to hear about how your little white brothers want Asian food all of a sudden. You’re so annoying my god just shut the fuck up and give the recipe without the backstory. NO ONE CARES. Your privileged little white girl shit is not something anyone wants to hear about. Just do your job of sharing recipes without the fucking unimportant and pathetic backstory
Wow! I get the sentiment, but chill!
The blog-like post isn’t because of Tieghan’s privilege or anything, it’s what the Google search algorithm prioritizes: https://onezero.medium.com/war-peace-bacon-eggs-understanding-the-endless-recipe-site-preamble-a890b3c55ad
If chilling doesn’t work for you, there’s also a convenient button at the very top that says “skip to recipe”.
It worries me when people are so easy to be so vicious to someone who isn’t asking for it. This is a BLOG that shares recipes. There’s a button at top that says “skip to recipe” I suggest you use it and stop bullying this innocent young woman who’s just sharing a passion. There are more productive ways to critic someone’s work, but cursing and belittling isn’t it, Amanda. Good luck in your miserable life <3
Your attitude picking on this beautiful girl is just wrong. Clearly you are uneducated and can’t see the slip to recipe button. Also if the owner is reading this I love the blog xo
Wow, Amanda. You are an actual psycho.
literally the only reason you get the recipe for free is because of the text above it. you have to play by the rules of Google SEO if you want to make any money as a food blogger. Use the ‘skip to recipe’ button or go buy a cookbook if it bothers you that much to have to scroll to get a free recipe.
I’ve made this recipe 5 times now and cannot get enough. I make this completely dairy free by using the Kite Hill tortellini’s sold in Whole Foods and it does not take away from the recipe. I have friends with food allergies who continued to ask if I was sure there was no dairy because it was THAT good. Roasting the red peppers on the stove is also my favorite part. That flavor is unmatched.
Hey Sarah,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Your recipes look nice but Jesus shut up with your stupid stories in front of them. No one wants to hear about how your little white brothers want Asian food all of a sudden. You’re so annoying my god just shut the fuck up and give the recipe without the backstory. NO ONE CARES. Your privileged little white girl shit is not something anyone wants to hear about. Just do your job of sharing recipes without the fucking unimportant and pathetic backstory
Hi – can you roast the red peppers yourself like you have in the photo vs using the jar of red peppers? I’m a little confused because the recipe only lists the canned red pepper option? Thanks!
Hey Cheryl,
Sure, that will also work. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made it last night and LOVED it. I made some small tweaks to make it gluten & dairy free (used Jovial brown rice penne, full fat coconut milk, and left out the vodka and cheeses). I was a little worried – but even my cheese/dairy loving husband approved. Couldn’t taste the coconut at all. Thank you thank you!
Hey Cheryl,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan
This recipe is to die for. I did it for today, not difficult at all. Love it.
Hey Laura,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan
This is an ABSOLUTE favorite in my household. I add a little bit more salt but that is my personal preference. This recipe is perfect! Thank you!
Hey Chelsea,
Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan
My daughter made this so I had to try. Surprisingly easy even with all the ingredients.
Hey Judy,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
My daughter made this last weekend. It is delicious beyond words. My 7 year old grandson gobbled it up. Cant wait to try it.
Hey Judy,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan
I’ve made this a few times and paired it with different noodles. Tonight we did a really think and good quality spaghetti noodle and it was a game changer. I may never go back. This sauce was made to be coated over long noodles and slurped up off the fork.
Hey Trent,
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan
This looks amazing! How many people does this feed? And also, what would you recommend if I wanted to add meat?
Hey Molly,
I think spicy Italian sausage would work well here and this recipe makes 6 servings. I hope you enjoy the dish, let me know how it turns out! xTieghan
This was delicious. I didn’t use the burrata, as it’s not my favorite. I will definitely make it again. I had two bags of 250g/8oz tortellini and I only got two full servings. The recipe states six.
Hey Elaine,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
So amazing. Tossing on our “make again” list. We did add 1 fresno pepper for extra spicyyy and we also added meatballs, but sausage would be so good too. We also swapped milk for heavy cream because we never use cream! It was sooooo good. The burrata isn’t necessary but it does make it AMAZING (ate it all day 1 so had to eat it w/o burrata day 2 lol). It’s definitely hot if you add the fresno so if you don’t like extra hot leave it out. Yet another win from HBH!
Hey Nicole,
I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday? xTieghan
Wow! So delicious! Me and my wife loved it. My fave pasta is Tortellini so if you have other recipes we would love to try them!
Hey there,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
Delicious!!! This is a new favorite. I added some ground sausage for a little extra spice and heartiness. This will definitely be in the regular rotation 🙂
Hey Kristen,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
Made this tonight and it was excellent! Quick to make and it tasted like a favorite dish from an old Italian restaurant we love. Warm and comforting, yet somehow light tasting. I will definitely be making this again! Thank you for such a delicious recipe!
Hey Ashley,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan