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Sunkissed Creamy Roasted Pepper Tortellini is more than just a dish; it's a celebration of flavor that encapsulates the essence of comfort food. This enchanting recipe showcases the harmonious blend of sweet roasted red peppers and a velvety Parmesan sauce, resulting in a meal that is both rich and satisfying. Whether you are preparing a casual weeknight dinner or an elegant feast for guests, this tortellini dish strikes the perfect balance between simplicity and sophistication.

Creamy Roasted Pepper Tortellini

Create a memorable dining experience with Sunkissed Creamy Roasted Pepper Tortellini, a delightful fusion of sweet roasted red peppers and creamy Parmesan sauce. Perfect for any occasion, this dish balances comfort and sophistication, making it ideal for weeknight dinners or elegant gatherings. Discover step-by-step guidance on preparing this indulgent pasta, from roasting peppers to creating a luscious sauce, and impress your guests with its vibrant flavors and beautiful presentation. Enjoy the comforting taste of Italy in your own kitchen!
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Ingredients
  

12 oz (340g) cheese tortellini (fresh or frozen)

2 large red bell peppers

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable or chicken broth

1 cup grated Parmesan cheese

2 tbsp olive oil

1 tsp dried oregano

½ tsp red pepper flakes (optional)

Salt and pepper, to taste

Fresh basil, for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (232°C). Cut each red bell pepper in half, removing the seeds and stems. Place the pepper halves, cut-side down, on a lined baking sheet. Roast in the oven for 20-25 minutes, or until the skins are charred and blistered. Once roasted, remove from oven and transfer the peppers to a bowl. Cover the bowl with plastic wrap and let steam for 10 minutes. Once cooled, peel off the charred skin and chop the peppers into bite-sized pieces.

    Cook the Tortellini: While the bell peppers are roasting, bring a large pot of salted water to a rolling boil. Gently add the tortellini and cook according to package instructions until al dente. Once cooked, drain the tortellini and set aside.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Next, add the minced garlic and cook for another minute, stirring frequently until fragrant.

        Make the Sauce: Stir in the chopped roasted bell peppers, heavy cream, and broth into the skillet. Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes. Gradually mix in the grated Parmesan cheese, stirring until melted and smooth. Season the sauce with oregano, red pepper flakes (if using), salt, and pepper to taste.

          Combine Tortellini and Sauce: Add the cooked tortellini to the skillet, gently tossing to coat the pasta in the creamy sauce. Allow the mixture to simmer together for an additional 2-3 minutes, ensuring that everything is heated through and the flavors meld.

            Serve: Plate the creamy roasted pepper tortellini hot from the skillet. Garnish with freshly chopped basil and sprinkle with additional Parmesan cheese if desired.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

                - Presentation Tips: Serve the dish in shallow bowls to highlight the creamy sauce, and place a few fresh basil leaves on top for a vibrant pop of color.