Roasted Red Pepper Sauce over Tortellini
This recipe takes advantage of canned roasted peppers and refrigerated tortellini to speed up preparation.
1 (9-ounce) package refrigerated cheese-filled tortellini (or meat-filled)
1 (12-ounce) jar roasted red sweet peppers, drained
1/2 cup chopped onion
3 garlic cloves, minced
1 tablespoon butter or margarine
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1 teaspoon granulated sugar
- Cook tortellini according to package directions. Drain; keep warm.
- Meanwhile, place roasted sweet pepper in a food processor bowl or blender container. Cover and process or blend until smooth. Set aside.
- For sauce, in a medium saucepan cook the onion and garlic in butter until tender. Add pureed roasted peppers, thyme, oregano and sugar. Cook and stir until heated through.
- Pour sauce over the tortellini. Toss to coat.
Makes 2 to 3 servings.