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This creamy tortellini pasta is the kind of comfort food I return to again and again. It comes together fast but still feels special with its rich fire roasted tomato sauce and a satisfying kick of spice. It is the perfect dinner when you want something cozy without spending hours at the stove.
I first threw this together on a cold night when I found a bag of tortellini hiding in my freezer. It instantly became a favorite that I now make at least twice a month.
Ingredients
- Olive oil adds richness and helps soften the aromatics
- Onion and garlic create the base of flavor and depth
- Sweet and Cubanelle peppers bring mild heat and sweetness
- Serrano and jalapeno peppers give a punchy spicy edge
- Ground turkey keeps it light yet filling with great texture
- Dried basil paprika and cumin bring balance and warmth
- Fire roasted tomatoes deepen the sauce with smoky tomato flavor
- Chicken broth stretches and softens the sauce
- Gochujang or sriracha adds unique heat and complexity
- Heavy cream or Mexican crema makes the sauce extra creamy
- Tortellini provides cheesy comfort in every bite
- Fresh herbs and hot sauce for garnish and brightness
Step-by-Step Instructions
- Sauté the Aromatics
- In a large hot pan warm olive oil and add chopped onions sweet and Cubanelle peppers jalapeno serrano and garlic Cook over medium heat until vegetables are softened and fragrant
- Brown the Turkey
- Add ground turkey breaking it apart with a spoon Cook until no longer pink stirring occasionally to ensure even browning
- Simmer the Sauce
- Add dried spices salt and pepper along with fire roasted tomatoes chicken broth and gochujang Stir to combine and bring to a simmer Let it cook uncovered for at least 15 minutes or up to an hour if time allows for deeper flavor
- Boil the Tortellini
- While the sauce simmers cook tortellini in salted water according to package instructions until they float Drain and set aside
- Combine and Cream
- Add the cooked tortellini to the sauce and gently stir to coat Fold in heavy cream or crema and heat through without boiling
- Garnish and Serve
- Top with fresh chopped herbs extra chopped peppers and your favorite hot sauce Serve hot and enjoy every creamy spicy bite
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I especially love using gochujang in this It brings a surprising richness that pairs perfectly with the creamy finish My family loves when I make this and it always disappears fast
Storage Tips
Store leftovers in an airtight container in the fridge for three to four days Reheat gently on the stove or in the microwave Add a splash of broth or cream if needed to loosen the sauce
Ingredient Substitutions
Feel free to swap ground turkey with beef chicken or a plant based option Use bell peppers if Cubanelle is not available or skip jalapeno for a milder version Crema and sour cream are both excellent here
Serving Suggestions
This pasta shines as a main course but you can pair it with a crisp green salad and some crusty bread for a complete meal Add more chopped herbs or chili flakes at the table for extra flair
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Cultural Context
While tortellini is traditionally Italian this version pulls flavors from Korean cuisine with gochujang and the fire roasted tomato base The fusion creates something cozy unique and irresistible
Commonly Asked Questions
- → Can I use frozen tortellini?
Yes, frozen tortellini works great and is a convenient option. Just boil until it floats, usually in a few minutes.
- → What can I substitute for ground turkey?
You can use ground beef, chicken, or even plant-based alternatives depending on your preference.
- → Is it very spicy?
The dish has mild heat from peppers, but you can adjust spice levels by choosing milder or hotter varieties.
- → How do I store leftovers?
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop or microwave.
- → Can I make this ahead of time?
Yes, you can prepare the sauce in advance and store it separately. Add cooked tortellini and cream when reheating.