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

1. Fill a large pot with hot water and set to boil on stove/cooktop.
2. Heat the olive oil on medium heat in a large deep pan, and dice the onion while the oil heats.
3. Add the onions to the pan and stir occasionally -- at the same time dice the red peppers.
4. When your hot water is at a boil, add the tortellini and set a timer.
5. Add the red peppers, crushed peppers and dried basil to the onions, stir, and let saute gently for 1 minute.
6. 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.
7. Drain tortellini well, and put back in the pot and cover. Check the sauce for desired consistency.
8. 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)