Creamy Roasted Red Pepper Tortellini
I always end up stealing a tortellini or two straight from the pan before serving this.
That creamy roasted pepper sauce gets tucked into all the little folds, and it’s ridiculously good.
Roasted red peppers make such a good pasta sauce, especially when you blend them until smooth and add a little cream.
You get this rich orange-red sauce that’s slightly sweet, a little smoky, and completely different from the usual tomato pasta.
And tortellini is absolutely the pasta I’d choose for it. There’s already something delicious hiding inside each piece, then the sauce coats the outside and settles into all those folds.
Add parmesan and plenty of black pepper and I’m usually standing over the pan “checking the seasoning” far more times than necessary.
I don’t like making the sauce too thick. It should be creamy enough to cling to the tortellini but still loose enough to pool around it a little. That’s the bit you’ll want a piece of bread for.
A few basil leaves on top and dinner is done. It’s simple, saucy, and just a little indulgent without turning into one of those pasta dishes that leaves you feeling like you’ve eaten a brick.
Why You’ll Love This Recipe
- Ready in about 30 minutes.
- Rich, creamy and full of roasted pepper flavor.
- Uses simple supermarket ingredients.
- Perfect for busy weeknights.
- Family friendly.
- Great for leftovers.
- Easy to customize with vegetables or protein.
Ingredients
For the Pasta
- 500g fresh cheese tortellini
- Salt, for the pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 roasted red peppers, drained if jarred
- 400g canned chopped tomatoes
- 2 tablespoons tomato puree
- 150ml double cream
- 50g grated Parmesan
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
To Finish
- Fresh basil leaves
- Extra Parmesan
- Freshly cracked black pepper
Instructions
1. Cook the Tortellini
Bring a large saucepan of salted water to the boil and cook the tortellini according to the package instructions. Drain and set aside.
2. Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Cook the onion for 5 minutes until softened, then stir in the garlic and cook for another minute.
3. Blend the Sauce
Add the roasted red peppers, chopped tomatoes and tomato puree to a blender. Blend until completely smooth.
4. Simmer
Pour the blended sauce into the skillet. Stir in the Italian seasoning, smoked paprika, salt and pepper. Simmer gently for about 10 minutes.
5. Make It Creamy
Reduce the heat to low and stir in the double cream and Parmesan until the sauce becomes silky and smooth.
6. Combine
Add the cooked tortellini and gently toss until every piece is coated in the creamy sauce. Let everything cook together for 2 to 3 minutes.
7. Serve
Finish with cracked black pepper, fresh basil and extra Parmesan before serving.
Tips for Success
- Blend the sauce until completely smooth for the creamiest texture.
- Don’t boil the sauce after adding the cream.
- Reserve a little pasta water in case you want to loosen the sauce.
- Fresh tortellini cooks quickly, so avoid overcooking it.
- Freshly grated Parmesan melts far better than pre-grated cheese.
Variations
Add Chicken
Stir in cooked grilled chicken for extra protein.
Make It Vegetarian
Choose cheese tortellini and use vegetarian Parmesan if needed.
Add Vegetables
Spinach, mushrooms, zucchini or roasted broccoli all pair beautifully with the creamy sauce.
Add Heat
A pinch of chili flakes or a spoonful of Calabrian chili paste adds a gentle kick.
Serving Suggestions
- Garlic bread
- Caesar salad
- Roasted broccoli
- Garlic green beans
- Bruschetta
- Extra Parmesan and basil
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or milk if the sauce becomes too thick.
Frequently Asked Questions
Can I use frozen tortellini?
Yes. Simply cook it according to the package directions before adding it to the sauce.
Can I make the sauce ahead?
Absolutely. The roasted red pepper tomato sauce can be made up to 3 days in advance and stored in the refrigerator.
Can I freeze it?
The sauce freezes well for up to 3 months. For the best texture, cook fresh tortellini when you’re ready to serve.
What type of tortellini works best?
Cheese tortellini is a classic choice, but spinach and ricotta, mushroom or chicken tortellini are all delicious.
Can I make it lighter?
Yes. Replace the double cream with half-fat crème fraîche or single cream for a lighter version while still keeping the sauce creamy.
