Why You’ll Love This Recipe

The roasted red peppers give the sauce vibrant color and a sweet‑smoky depth that transforms ordinary pasta into something special.
It’s surprisingly quick: with about 10 minutes prep and 15 minutes cooking time, you’ll have a creamy, comforting meal in under thirty minutes.
The addition of burrata on top adds an extra creamy, luxurious touch—when you break into it, the ooze of cheese makes each forkful extra inviting.
It balances fancy and approachable: elegant enough for guests, simple enough for a weeknight.
Spinach and basil in the sauce brighten the dish and bring in a fresh contrast to the rich cream and cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (16 ounce) jar roasted red peppers, drained
¼ cup extra virgin olive oil
2 shallots, chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
1‑2 teaspoons red pepper flakes
1 teaspoon dried oregano
¼ cup vodka (or water if you prefer)
¾ cup heavy cream (or canned coconut milk)
2 cups fresh baby spinach, chopped
¼ cup fresh basil, roughly chopped
¼ cup grated Parmesan cheese, plus more for serving
Kosher salt and black pepper (to taste)
1 pound fresh or frozen cheese tortellini
8 ounces burrata cheese, at room temperature

Directions

Bring a large pot of salted water to a boil for the tortellini. Meanwhile, place the red peppers in a food processor or blender.
Heat 2 tablespoons olive oil in a large skillet over medium‑low heat. Add the chopped shallots and garlic, and cook until the shallots begin to soften (about 5 minutes). Remove from heat and add the shallot/garlic mixture to the food processor/blender with the red peppers; puree until smooth.
Return the skillet to medium heat. Add 2 tablespoons olive oil, the tomato paste, oregano, and red pepper flakes; cook about 4 minutes until thickened. Stir in the vodka (or water) and cook another 2 minutes.
Add the red pepper puree, cream, Parmesan, chopped spinach, and basil to the skillet. Season with salt and pepper.
Cook the tortellini according to package directions until al dente. Drain, then toss with the red pepper sauce.
Divide the tortellini between plates, top each with a ball of burrata and extra basil (or Parmesan if desired). Serve immediately and enjoy.

Servings and timing

Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Swap out cheese tortellini for spinach, meat‑filled tortellini, or ravioli.
Use half & half instead of heavy cream for a lighter version.
Replace vodka with vegetable or chicken broth or plain water for an alcohol-free version.
Add cooked chicken, shrimp, or mushrooms for extra protein.
Toss in roasted cherry tomatoes or sun‑dried tomatoes for added depth.
Make it vegan: use coconut milk, vegan cheese tortellini, and omit or replace the burrata with a vegan option.
Turn up the heat: increase red pepper flakes or add harissa for more spice.

Storage/Reheating

Store: Keep leftovers in an airtight container in the refrigerator for up to 2–3 days.
Reheat: Warm gently on the stovetop over medium‑low heat, adding a splash of cream or water to loosen the sauce. Microwave works too—stir halfway through.
Freezing: Freeze the sauce (without pasta or burrata) for up to 3 months. Thaw overnight, then reheat and serve with freshly cooked pasta and burrata.

FAQs

What kind of tortellini should I use?

You can use any variety—cheese-filled, spinach, or meat-filled. Both fresh and frozen tortellini work well.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared in advance and stored in the refrigerator. Reheat and toss with freshly cooked pasta when ready to serve.

Can I skip the burrata or substitute another cheese?

Yes. You can use fresh mozzarella, ricotta, or skip the extra cheese entirely. Burrata adds creaminess but isn’t essential.

Is the vodka necessary in the sauce?

No, it’s optional. You can substitute it with water or broth for an alcohol-free version without compromising flavor.

Can I lighten this dish to make it less rich?

Yes. Use half‑and‑half instead of heavy cream, reduce the Parmesan, and skip or reduce the burrata.

How spicy is it?

It has mild heat from the red pepper flakes. Adjust to your preference by using more, less, or omitting them.

Can this be made gluten‑free?

Yes, just use gluten-free tortellini and double-check all other ingredients are gluten-free.

What can I serve alongside this pasta?

Pair it with a green salad, garlic bread, or roasted vegetables for a complete meal.

Will the sauce thicken too much when reheated?

Yes, it can. Add a splash of cream, milk, or water when reheating to restore its smooth texture.

Is this recipe suitable for meal prep?

Absolutely. Make the sauce ahead, freeze if needed, and simply reheat and combine with fresh pasta and burrata before serving.

Conclusion

This creamy roasted red pepper tortellini is the perfect mix of ease, elegance, and comfort. With bold flavors, a silky sauce, and luxurious burrata, it’s a dish that feels both cozy and impressive. Whether it’s a busy weeknight or a relaxed dinner with friends, this recipe delivers every time.