Tortellini Diablo Recipe

Boil tortellini

Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente (usually 3–5 minutes for fresh). Reserve 1 cup of the pasta cooking water, then drain the tortellini and set aside.

Heat a large wide skillet over medium-high heat. Add the olive oil and butter. When butter is melted and foaming, add the sliced onion and a pinch of salt. Sauté for 4–5 minutes until translucent and beginning to brown at the edges.

Add the sliced red, yellow and green bell peppers to the pan. Cook, stirring occasionally, for 5–6 minutes until peppers are softened but still have some bite. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Reduce heat to medium. Push vegetables to one side of the skillet (or transfer to a bowl briefly) and add the minced chipotle peppers in adobo, smoked paprika, dried oregano and tomato paste to the hot fat. Cook for 30–45 seconds, stirring, to bloom the spices and cook the tomato paste.

Deglaze the pan with the white wine (or stock), scraping up any browned bits. Let the liquid reduce by half, about 1–2 minutes.

Stir in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes until sauce starts to thicken slightly. Taste and season with salt, black pepper and lemon juice to balance heat and richness.

Whisk in the grated parmesan off the heat, one handful at a time, until the sauce is smooth and slightly thickened. If the sauce seems too thick, add reserved pasta cooking water 2–4 tablespoons at a time to reach a silky consistency.

Return the sautéed vegetables to the skillet if you set them aside. Add the drained tortellini to the chipotle cream sauce and gently toss to coat. If needed, add more reserved pasta water (up to the reserved 1 cup) to loosen the sauce so it evenly clings to the tortellini.

Cook together on low for 1–2 minutes so flavors meld and tortellini are heated through. Taste and adjust seasoning with more salt, pepper or a pinch of red pepper flakes for extra heat.

Turn off the heat and stir in the chopped cilantro or parsley. Sprinkle with extra grated parmesan and serve immediately.