Roasted Pepper Tortellini Recipes

Steps:

• Combine sausage links and water in a large skillet and bring to a boil, about 5 minutes. Cover, reduce heat, and simmer until juices run clear, about 15 minutes. Drain off water and cook links in the skillet, stirring frequently, until browned, 2 to 4 minutes more. Remove from skillet, allow to cool, and cut into 1/2-inch diagonal slices. Wipe skillet clean using a paper towel.
• Place skillet over medium heat and add olive oil. Add onion to hot oil and cook until tender but not brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, wine, oregano, and red pepper. Add cooked sausage and bell pepper to the skillet. Bring to a boil, about 5 minutes. Reduce heat and cover. Simmer to desired thickness, about 20 minutes.
• Meanwhile, bring 4 quarts of water to a boil in a saucepan, about 5 minutes. Add tortellini, reduce heat slightly and boil until pasta is tender but still firm to the bite, 5 to 10 minutes. Drain and return pasta to the warm saucepan. Stir parsley into the sausage mixture, pour over pasta, and serve immediately.

Steps:

• Prepare tortellini according to package directions. , Meanwhile, in a large skillet, saute red pepper in butter until pepper is crisp-tender. Add garlic; cook 1 minute longer. Stir in cream; cook for 8-10 minutes or until slightly thickened. , Add the walnuts, basil and onion; heat through. Drain tortellini; add to sauce and toss to coat.

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, cook sausage in oil over medium heat until no longer pink; drain. Cut into 1/4-in. slices., Place the red peppers in a blender; cover and process until smooth. Drain tortellini. Add the tortellini, pureed peppers and pizza sauce to the skillet; stir to combine. Cook for 5 minutes or until heated through. Sprinkle with cheeses; cover and heat until cheese is melted.

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the sour cream, mayonnaise, lemon zest, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the red peppers, onion, and Parmesan to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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Steps:

• 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.

Steps:

• Prepare tortellini according to package directions.
• Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
• Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.

Steps:

• Preheat oven to 450°F.
• Cover a shallow cooking pan with foil. Place eggplant chunks in the pan and drizzle with 1 1/2 teaspoonfuls oil, season with half of the salt, crushed red pepper and Italian herb blend. Toss well to coat. Bake, stirring once until eggplant is lightly browned about 20 minutes.
• Season the chicken breast with the remaining salt, crushed red pepper and Italian herbs.
• Heat the remaining 1 1/2 teaspoons oil in a non stick frying pan until hot. Add the chicken breasts and fry until lightly brown, about 2 minutes per side. Add onion slices and stir gently. Cook until onion is soft about 5 minutes, stirring occasionally. Add garlic and cook an additional 3 minutes.
• Add the red pepper and stir to coat well. Lower the heat and add the undrained tomatoes and stir well. Simmer for 3 minutes and add the basalmic vinegar and stir.
• Add the roasted eggplant and chicken and stir well. Add the drained, cooked tortellini and stir gently.
• Check for seasonings, adjusting to taste.
• Transfer contents to a oven proof casserole dish with a tight fitting lid, sprinkle with the cheese and cover. Place in the warm oven to allow cheese to melt about 5 minutes.
• Serve with a salad and multigrain rolls.
• Manja!

Steps:

• Prepare tortellini according to package directions. Meanwhile, place red peppers and garlic in a food processor; cover and process until combined. Add the mayonnaise, vinegar, salt and pepper; cover and process until blended. Transfer to a small bowl. , Drain tortellini; toss with oil. Serve with zucchini strips and red pepper dip.

Steps:

• 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.

Steps:

• Bring a large pot of water to a boil.
• Cook Tortellini according to directions on package.
• While Tortellini cooks:.
• Sauté onion in oil for 5 minutes in a large skillet over medium heat.
• Add zucchini and pepper, cook for 3 minutes.
• Season with salt & crushed red pepper, if desired.
• Add red peppers and baby spinach and sauté for 1 additional minute.
• Drain Tortellini and mix with sauce in skillet.
• Stir in tomatoes and serve
• Parmesan cheese for serving, if desired.

Steps:

• Slice the red peppers into quarters.
• Roast the red peppers in the oven under the grill, skin side up.
• After the peppers have blackened, remove them from the oven and place them in a paper bag to cool.
• The steam will cause the skin to lift off more easily.
• After the peppers have cooled, remove the skin.
• Put the peppers and the clove of garlic in a food processor and"cream" them until the sauce is quite fluid.
• Put the pepper mixture and the cup of wine in a pan on high heat.
• Once this mixture starts to boil, reduce the heat to low and allow to simmer for about 30-50 minutes, until it has reduced to about half.
• Boil water for the tortellini and cook til al dente, drain.
• Add the olive oil, lemon juice, salt, sugar, and black pepper to the mixture.
• (Add more lemon juice if you want the sauce to be tangier).
• Bring the pepper mixture to a boil and add olives.
• Cook for 30 seconds or so.
• Stir in the basil.
• Add the sauce to the drained tortellini.
• To serve, place tortellini on a plate, and sprinkle the goat's cheese strips over it.
• Sprinkle parmesan over it.
• Serve with crusty bread to mop up the juice, and savor!