Here is yet another way to use roasted sweet peppers. And what better way than served with this tangy basil red sauce over some soft cheese-filled tortellini. I love how each flavor plays off of each other making it a melody of flavors and fragrances. What a delicious, fast, fresh and healthy dinner.1 large green sweet pepper (roasted and chopped) (see my Roasting Sweet Peppers recipe)
1- 26oz. jar of traditional red sauce (I use Prego)
2 tsp. of dried basil2- 16oz. packages of frozen cheese-filled tortellini
fresh Italian leaf parsley (snipped)
-In a large saucepan over medium-high heat bring the red sauce, the sweet peppers and the basil up to a boil. Reduce heat, cover and simmer on low for at least a little while (the longer the better). Prepare tortellini as directed and stain it straight into the sauce; gently fold it in with two large wooden spoons. Sprinkle with fresh parsley and serve. Serves 6. Enjoy!
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