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Ingredients

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Directions

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  • Bring 6 quarts water and 1 teaspoon salt to boiling in large saucepot over high heat. Gradually add tortellini and onions. Reduce heat to medium-high; boil gently 7 to 9 minutes or until tortellini is firm but tender and onions are crisp-tender.

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  • Meanwhile, heat oil in medium-size skillet over medium heat. Add garlic; cook until lightly golden, about 2 minutes. Transfer to food processor along with red peppers, tomato juice, tomato paste, vinegar, hot-pepper sauce and remaining 1/2 teaspoon salt. Whirl until peppers are pureed.

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  • Drain pasta and onions; turn into large bowl. Pour sauce over top; add olives and parsley; toss. Serve with Parmesan if desired. Makes 6 servings.

Nutrition Facts

429 calories; 17 g total fat; 5 g saturated fat; 47 mg cholesterol; 1121 mg sodium. 56 g carbohydrates; 3 g fiber; 15 g protein;

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