Pasta with Chunky Peppers 1 (9 ounce) package fresh cheese or meat-filled tortellini 2 tablespoons olive oil 4 medium red and/or yellow peppers, cut into 3/4-inch chunks 1 small onion, chopped 1 large clove garlic, minced 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup dry white wine or chicken broth 1/4 cup grated Parmesan cheese Fresh basil (optional garnish) Cook tortellini according to package directions. Meanwhile, heat oil in large saucepan over medium-high heat. Add pepper chunks, onion, garlic, basil, salt and pepper; sauté for 5 minutes, stirring occasionally. Add wine or broth; reduce heat to low. Cover vegetable mixture and simmer for 10 minutes, or until peppers are very soft. Drain tortellini; toss with pepper sauce. Sprinkle with cheese. Garnish with basil, if desired.