If you’re craving something truly special yet comforting, this Tortellini with Roasted Red Pepper and Burrata Sauce Recipe is bound to steal your heart. Creamy, vibrant, and utterly rich with the sweet smokiness of roasted red peppers balanced by the luscious burrata cheese, every bite feels like a warm hug on a plate. It’s surprisingly simple to make but delivers a depth of flavor and a gorgeous presentation that feels both elegant and homey at the same time. Whether you’re whipping up a weeknight dinner or impressing guests, this recipe never disappoints.
Ingredients You’ll Need
With just a few key ingredients, this dish combines freshness, creaminess, and a vibrant color that brightens any table. Each component plays a crucial role: the roasted red peppers bring natural sweetness and smoky depth, while burrata offers that irresistible creamy texture that melts into the sauce perfectly.
- 10 oz tortellini: Fresh or store-bought will both work beautifully, cooked according to package instructions for perfect bite.
- 1 jar (16 oz) roasted red peppers: Drained and roughly chopped to create the base of our luscious sauce.
- 1 tablespoon tomato paste: Adds richness and a subtle tang to deepen flavor complexity.
- â…“ cup vegetable stock: Keeps the sauce silky and helps marry all the ingredients smoothly.
- 1 tablespoon olive oil: Essential for sautéing the aromatics and boosting flavor.
- ¼ cup finely diced yellow onion: Offers sweetness and texture when cooked gently.
- 2-3 garlic cloves, minced: Fresh garlic infuses the sauce with fragrant warmth.
- ½ teaspoon red pepper flakes: Adds a gentle heat that lifts the overall profile—adjust to your liking.
- ½ teaspoon salt: Balances and enhances all the flavors.
- Pinch of black pepper: Adds subtle spice and complexity.
- ½ cup heavy cream: For a luscious, velvety texture that coats every tortellini piece.
- ¼ cup grated Parmesan: Brings savory depth and umami.
- 8 oz burrata: The show-stopping creamy cheese that finishes the dish with pure indulgence.
- Fresh chopped basil: Adds bright herbal notes and a pop of color as a garnish.
How to Make Tortellini with Roasted Red Pepper and Burrata Sauce Recipe
Step 1: Prepare the Sauce Base
Start by blending the roasted red peppers, tomato paste, and vegetable stock until smooth. This forms the vibrant, silky foundation of our sauce—packed with natural sweetness and a beautiful red hue.
Step 2: Sauté Aromatics
Warm olive oil in a skillet over medium heat and add the finely diced onion. Cook for about 4 minutes until soft and translucent, then add the minced garlic and red pepper flakes. Stir for an additional minute to release their fragrant flavors without browning.
Step 3: Simmer the Sauce
Pour the blended roasted red pepper mixture into the skillet with the sautéed aromatics. Bring it gently to a simmer, cooking for 5 minutes to meld flavors. Then lower the heat and whisk in salt, black pepper, heavy cream, and grated Parmesan until the sauce is luxuriously smooth and creamy.
Step 4: Combine with Tortellini
Toss your cooked tortellini directly into the sauce, stirring to coat every piece evenly. Let it cook together for 1-2 minutes so the pasta soaks up those irresistible flavors.
Step 5: Finish with Burrata
Transfer the tortellini to serving plates and gently break the burrata cheese over the top, allowing its luscious cream to cascade down the pasta. Sprinkle with fresh chopped basil for an aromatic and colorful finish.
How to Serve Tortellini with Roasted Red Pepper and Burrata Sauce Recipe
Garnishes
To elevate your serving, I love adding fresh basil, but you can also sprinkle a little extra grated Parmesan or a drizzle of high-quality olive oil. A pinch of crushed red pepper flakes on top adds a subtle kick and vibrant color.
Side Dishes
This dish pairs beautifully with a crisp green salad tossed with lemon vinaigrette to cut through the richness. Garlic bread or warm focaccia are fantastic to scoop up every last bit of that divine sauce.
Creative Ways to Present
Why not serve the tortellini in shallow bowls to showcase the creamy burrata melting over the pasta? Garnish with a sprig of basil or even edible flowers for a restaurant-quality pop of color. Sharing this dish family-style with extra cheese on the side is always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store any leftover tortellini and sauce separately in airtight containers in the fridge for up to 3 days to maintain freshness and prevent the tortellini from soaking in too much sauce.
Freezing
While the sauce freezes well on its own, burrata does not freeze properly. Freeze the sauce and cooked tortellini separately for up to 2 months, then thaw in the fridge overnight.
Reheating
Gently reheat the sauce and tortellini together on low heat, adding a splash of cream or vegetable stock if it needs loosening. Once warm, add fresh burrata and basil to recapture that melty, fresh experience.
FAQs
Can I use fresh peppers instead of jarred roasted red peppers?
Absolutely! Roasting your own fresh red peppers will elevate the sauce even more with deeper smoky flavor. Just roast, peel, and chop before blending.
Is this recipe suitable for vegetarians?
Yes, it is perfect for vegetarians as long as you use vegetable stock and Parmesan that is free from animal rennet.
What type of tortellini works best?
Cheese-filled tortellini is ideal here since the creamy sauce complements the fillings, but feel free to try spinach or mushroom varieties too.
Can I substitute the heavy cream for a lighter option?
You can try half-and-half or a plant-based cream, but the sauce won’t be quite as rich and velvety. Adjust seasoning accordingly.
How spicy is this recipe?
The red pepper flakes add a mild heat, but you can always adjust the amount to suit your taste or omit entirely for a milder version.
Final Thoughts
This Tortellini with Roasted Red Pepper and Burrata Sauce Recipe has quickly become one of my absolute favorites to make anytime I want something special without fuss. It feels luxurious and comforting at once, bringing bold flavors and creamy goodness straight to your table. I can’t wait for you to try it and discover how easy it is to create something truly delicious that everyone will rave about!
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Tortellini with Roasted Red Pepper and Burrata Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and flavorful tortellini dish featuring a vibrant roasted red pepper sauce, enriched with Parmesan and topped with fresh burrata and basil. This quick and easy recipe is perfect for a comforting weeknight dinner.
Ingredients
Main Ingredients
- 10 oz tortellini, cooked according to package instructions
- 1 (16 oz) jar roasted red peppers, drained and roughly chopped
- 1 tablespoon tomato paste
- â…“ cup vegetable stock
- 1 tablespoon olive oil
- ¼ cup finely diced yellow onion
- 2–3 garlic cloves, minced
- ½ teaspoon red pepper flakes (or more to taste)
- ½ teaspoon salt
- Pinch of black pepper
- ½ cup heavy cream
- ¼ cup grated Parmesan
- 8 oz burrata
- Fresh chopped basil, to taste
Instructions
- Prepare Sauce Base: In a blender or food processor, combine the drained and roughly chopped roasted red peppers, tomato paste, and vegetable stock. Blend the mixture until smooth. Set aside this blended sauce base.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely diced yellow onion and cook for about 4 minutes, stirring occasionally, until softened. Then add the minced garlic and red pepper flakes, cooking for an additional minute while stirring frequently to release their aroma.
- Simmer Sauce: Pour the prepared roasted red pepper mixture into the skillet with the aromatics. Bring it to a gentle simmer and cook for 5 minutes to meld the flavors. Reduce the heat to medium-low, then season with salt and black pepper. Stir in the heavy cream and grated Parmesan, whisking continuously until the sauce becomes smooth and creamy.
- Combine: Add the cooked tortellini directly into the skillet with the sauce. Toss gently to coat the tortellini fully in the roasted red pepper cream sauce. Cook together for 1 to 2 minutes until everything is heated through and well incorporated.
- Finish with Burrata: Break apart the burrata cheese over the sauced tortellini, allowing its creamy texture to blend delightfully with the dish. Garnish with fresh chopped basil leaves and serve the dish warm for the best flavor experience.
Notes
- Use fresh or jarred roasted red peppers depending on availability; jarred provides convenience and consistent flavor.
- Adjust the red pepper flakes to your preferred spice level, starting with less and adding more as desired.
- For a vegetarian version, ensure the tortellini is cheese-filled and free of meat products.
- Fresh basil can be substituted with parsley if basil is not available.
- If you prefer a lighter sauce, substitute heavy cream with half-and-half or a plant-based cream alternative.
