Ingredients
1
pound fresh mushrooms, sliced
1/2
tsp dried crushed red pepper
1
28-ounce can Italian plum tomatoes, chopped, juices reserved
1
15-ounce can tomato sauce
1
1/2 tsp dried basil, crumbled
3/4
tsp dried oregano, crumbled
1
9- to 10-ounce package purchased tortellini, freshly cooked
3
tbsp chopped fresh parsley
Directions
1.
Heat oil in heavy large skillet over medium heat. Add onion; sauté until tender, about 10 minutes. Add garlic; sauté 1 minute. Add mushrooms and crushed red pepper; sauté until mushrooms just begins to soften, about 5 minutes. Add tomatoes and reserved juices. Cover and simmer 15 minutes. Add tomato sauce, sugar, basil and oregano. Cover and cook 15 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
2.
Add tortellini and 2 tablespoons parsley to sauce. Transfer to large bowl. Garnish with remaining parsley. Serve, passing Parmesan separately.
New-York Restaurants
