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Pasta with Chunky Peppers
1 (9 ounce) package fresh cheese or meat-filled tortellini
2 tablespoons olive oil
4 medium red and/or yellow peppers, cut into 3/4-inch chunks
1 small onion, chopped
1 large clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup dry white wine or chicken broth
1/4 cup grated Parmesan cheese
Fresh basil (optional garnish)
Cook tortellini according to package directions.
Meanwhile, heat oil in large saucepan over medium-high heat. Add pepper chunks, onion, garlic, basil, salt and pepper; saute for 5 minutes, stirring occasionally.
Add wine or broth; reduce heat to low. Cover vegetable mixture and simmer for 10 minutes, or until peppers are very soft.
Drain tortellini; toss with pepper sauce.
Sprinkle with cheese.
Garnish with basil, if desired.
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