Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 jar (12 oz) roasted red peppers, drained
  • 4 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1 tsp lemon juice
  • salt to taste

Instructions:

  1. Place the drained roasted red peppers and minced garlic into the blender. Process until completely smooth and silk-like. Set aside.
  2. Heat the butter in a large skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in red pepper flakes during the last 30 seconds to toast the spice.
  3. Pour the roasted red pepper puree into the skillet with the onions. Stir for 2 minutes to allow flavors to meld.
  4. Slowly pour in the heavy cream, stirring constantly. Reduce heat to medium-low and simmer for 3–5 minutes until the sauce thickens slightly and looks glossy.
  5. Boil the tortellini in salted water (with olive oil) according to package directions. Reserve 1/2 cup of pasta water before draining.
  6. Fold the drained tortellini into the sauce. Stir in the Parmesan cheese and lemon juice, adding reserved pasta water as needed to reach desired consistency.