Spicy Tortellini
Tender pockets of cheese tortellini, coated with fiery/smoky spices and then tossed with spicy tomatoes! There’s so much flavor and texture going on, and you need a handful of ingredients.
I’m in love with how unique this dish is. I wanted to make something different for my son – a pasta dish with a little kick. A simple coating of toasted, smoked paprika and crushed red pepper flakes completely transformed the exterior of the pasta. Add some Rotel tomatoes (original or mild) and you get color, moisture, and a little more heat.
A sprinkling of parmesan cheese finishes the dish in the most magical way. The salty, nutty cheese partners nicely with the heat from the red pepper flakes, the smoke from the paprika, and the tang from the tomatoes.
I chose tri-color tortellini, but you can use your favorite variety. Ravioli works too.
Round out the meat with a crisp green salad or steamed green vegetable!
Spicy Tortellini
Ingredients
- 20 ounces cheese tortellini
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red pepper flakes, or more/less to taste
- 10- ounce can Rotel tomatoes, original or mild
- Grated parmesan cheese for serving
Instructions
- Cook the tortellini according to the package directions, until just al dente. Drain and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the smoked paprika and crushed red pepper flakes and cook for 30 seconds, until fragrant.
- Add the tortellini and cook until well coated and starting to turn golden brown, stirring frequently.
- Fold in the Rotel tomatoes and heat through. Top with parmesan cheese and serve.