Tortellini are ring shaped pasta stuffed with various fillings such as meat or cheese. Originally from
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.
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)
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.