Roasted Red Pepper Sauce With Cheese Tortellini |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We made this for guests on the weekend with wild acclaim. It is delicious... Ingredients:
8 red peppers |
1 clove garlic |
1 cup dry white wine |
1 lb cheese tortellini |
12 black olives, sliced |
2 tablespoons olive oil |
2 tablespoons lemon juice |
1 tablespoon salt |
1 tablespoon sugar |
fresh ground black pepper, to taste |
3/4 cup basil leaves, sliced into strips |
1 cup thinly sliced hard goat cheese |
1 cup parmesan cheese |
crusty bread |
Directions:
1. Slice the red peppers into quarters.
2. Roast the red peppers in the oven under the grill, skin side up.
3. After the peppers have blackened, remove them from the oven and place them in a paper bag to cool.
4. The steam will cause the skin to lift off more easily.
5. After the peppers have cooled, remove the skin.
6. Put the peppers and the clove of garlic in a food processor and cream them until the sauce is quite fluid.
7. Put the pepper mixture and the cup of wine in a pan on high heat.
8. 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.
9. Boil water for the tortellini and cook til al dente, drain.
10. Add the olive oil, lemon juice, salt, sugar, and black pepper to the mixture.
11. (Add more lemon juice if you want the sauce to be tangier).
12. Bring the pepper mixture to a boil and add olives.
13. Cook for 30 seconds or so.
14. Stir in the basil.
15. Add the sauce to the drained tortellini.
16. To serve, place tortellini on a plate, and sprinkle the goat's cheese strips over it.
17. Sprinkle parmesan over it.
18. Serve with crusty bread to mop up the juice, and savor!
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