Mikey'S Cheese Tortellini With Roasted Red Pepper Sauce
- 2 lbs cheese tortellini, prepackaged (or approximate. the large one plus a small is what I usually use)
- 1 tablespoon olive oil
- 1 large onion
- 1 (10 ounce) jar red peppers (or 3 red peppers, roasted and peeled)
- 1/2 teaspoon crushed red pepper flakes
- 1 (28 ounce) can diced tomatoes
- 2 teaspoons dried basil or 2 tablespoons fresh basil, chopped
- Fill a large pot with hot water and set to boil on stove/cooktop.
- Heat the olive oil on medium heat in a large deep pan, and dice the onion while the oil heats.
- Add the onions to the pan and stir occasionally -- at the same time dice the red peppers.
- When your hot water is at a boil, add the tortellini and set a timer.
- Add the red peppers, crushed peppers and dried basil to the onions, stir, and let saute gently for 1 minute.
- Add the tomatoes and basil to the sauce and bring to a boil. Reduce the heat and let it reduce. If you use fresh basil, add it a minute before serving.
- Drain tortellini well, and put back in the pot and cover. Check the sauce for desired consistency.
- Add sauce to the tortellini, plate and serve with fresh grated parmesan cheese.
cheese tortellini, olive oil, onion, red peppers, red pepper, tomatoes, basil
Taken from www.food.com/recipe/mikeys-cheese-tortellini-with-roasted-red-pepper-sauce-137865 (may not work)