Prep 5 mins
Cook 10 mins
I made this recipe up for my husband who loves roasted red peppers. You can roast your own peppers if you have a gas stove or you can broil or grill them. When you are short on time, the peppers in a jar work great.
- 12 ounces tortellini
- 8 ounces roasted red peppers (2 whole peppers, roasted and inner removed)
- 1 1⁄2 cups half-and-half
- 2 tablespoons sour cream
- 1⁄2 teaspoon cornstarch
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup grated parmesan cheese
- Cook tortellini following directions on package, drain and put in serving dish. While pasta is cooking, add drained red peppers, half and half, sour cream, corn starch, salt and pepper in blender and blend untill smooth. Heat sauce on stove top or in microwave until hot (should thicken a bit with cooking). Add to hot pasta and serve. Garnish with half cup grated parmesean cheese.
I used cheese tortellini in this recipe & reduced the amount of cayenne pepper to 1/8 teaspoon! Also used the store-bought roasted peppers! We eat the cheese tortellini fairly often so this was a very welcome change ~ The sauce is a nice addition! [Made & reviewed for one of my adopted chefs in this Spring's PAC]