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This recipe takes advantage of ready-to-use roasted peppers and tortellini to speed up preparation.

Roasted Red Pepper Sauce over Tortellini

1 (9-ounce) package refrigerated cheese-filled tortellini (or meat-filled)

1 (12-ounce) jar roasted red sweet peppers, drained

1/2 cup chopped onion

3 garlic cloves, minced

1 tablespoon butter or margarine

2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

1 teaspoon sugar

1. Cook tortellini according to package directions. Drain; keep warm.
2. Meanwhile, place roasted sweet pepper in a food processor bowl or blender container. Cover and process or blend until smooth. Set aside.
3. For sauce, in a medium saucepan cook the onion and garlic in butter until tender. Add pureed roasted peppers, thyme, oregano and sugar. Cook and stir until heated through.
4. Pour sauce over the tortellini. Toss to coat.

Makes 2 to 3 servings.