3 tablespoons olive oil
1 large onion, chopped
6 garlic cloves, sliced
1 pound fresh mushrooms, sliced

1/2 teaspoon dried crushed red pepper
1 28-ounce can Italian plum tomatoes, chopped, juices reserved
1 15-ounce can tomato sauce
1 teaspoon sugar
1 1/2 teaspoons dried basil, crumbled
3/4 teaspoon dried oregano, crumbled

1 9- to 10-ounce package purchased tortellini, freshly cooked
3 tablespoons chopped fresh parsley
Grated Parmesan cheese
pasta, dino, marinara

1 tablespoon olive oil
2 red bell peppers, cut into strips
6 green onions, cut into thin strips
2/3 cup whipping cream
1/2 cup dry white wine
1/4 cup grated Parmesan cheese

9 ounces fresh linguine

1/4 cup toasted pine nuts
pasta, red, peppers

3 tablespoons olive oil
1 pound uncooked large shrimp, peeled, deveined
4 large shallots, sliced
3/4 cup sliced drained oil-packed sun-dried tomatoes
1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
6 garlic cloves, chopped
1 teaspoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice, drained
1/2 cup chopped fresh basil
1 12-ounce package linguine
1 cup crumbled feta cheese

pasta, spicy, shrimp