Pasta with Chunky Peppers recipe

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; saut� 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.