2 packages refrigerated meat or cheese filled tortellini (8 oz / 225 g)
2 jars roasted red sweet peppers, drained (12 oz / 340 g)
250 ml onion, chopped 1 cup
4 garlic cloves, minced
30 ml butter 2 tbsp
15 ml fresh thyme, snipped 1 tbsp
15 ml fresh oregano, snipped 1 tbsp
10 ml sugar 2 tsp
Cook tortellini according to package directions. Drain and return to saucepan.
Meanwhile, place roasted sweet peppers in food processor bowl. Cover and process until smooth. Set aside.
For sauce, in medium saucepan, cook onion and garlic in hot butter until tender. Add pureed peppers, thyme, oregano and sugar. Cook and stir until heated through. Pour sauce over hot tortellini. Toss to coat.
Serves: 6