Cheese tortelloni in pepper and tomato sauce

Ingredients for 4 servings:

• 750 g tortelloni (cheese tortelloni), fresh from the refrigerated section
• 500 g tomatoes, pureed
• 100 ml cream
• 150 g cherry tomatoes
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 bell pepper(s)
• a few stalks of basil
• Salt and pepper, freshly ground
• Chili flakes, freshly ground
• some olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the cheese tortelloni according to the package instructions. Then drain. Peel the onion and garlic. Dice the onion and finely chop the garlic. Heat the oil in a large pan. Fry the onion and garlic until translucent. Deseed and dice the bell pepper. Add the diced bell pepper to the onions and fry briefly. Deglaze with the passata, add the cream, and simmer briefly. Add the cherry tomatoes and season with salt, pepper, and chili. Add the drained tortelloni to the sauce, stir, and heat briefly. Before serving, rinse the basil leaves, shake dry, remove the stems, and finely slice them. Mix into the tortelloni.