Roasted Red Pepper Sauce over Tortellini

Tortellini are ring shaped pasta stuffed with various fillings such as meat or cheese. Originally from Bologna, Italy, legend has it when the gods walked the earth, an innkeeper was so enchanted with the beauty of Venus, he modeled the little tortellini after her navel.

Vegetarian frozen tortellini are usually stuffed with cheese and can be used in soups. Boiled in vegetable broth with salt and pepper is my favourite way of preparing them. But most of the times I prefer tortellini light, hence I buy dried ones stuffed with a variety of vegetables. Though they taste good with bare vegetable broth, I jazz them up with a special ‘something’ that adds a homemade touch to the otherwise ordinary store-bought dinner.

The sauce is easy to whip-up with just your pantry ingredients. Roasted red pepper gives it a sweet, smoky but scrumptious flavour. I have used sun dried tomato and oregano tortellini in this recipe.

Ingredients

Tortellini – ½ lb dried or 1 lb frozen
Roasted red pepper – 4 (about ½ of a 12 oz jar)
Onion – 1, small
Garlic – 3 cloves
Chilli powder – ½ tsp
Sugar – 1 tsp
Herbs of your choice (Cilantro, basil, oregano, thyme or parsley)
Salt
Oil

Method

Cook tortellini according to package directions, drain and reserve. Puree the roasted red peppers until smooth.

In a pan, heat oil, sauté onion and garlic until soft. Add the pureed roasted pepper, chilli powder, sugar and salt, and heat through. Stir in the herb and pour the sauce over pasta. Toss gently to coat and serve.

This is my entry for Waiter There Is Something In My... Sauce hosted by Andrew Barrow of Spittoon Extra.