Yield: 1 servings
Measure | Ingredient |
---|---|
3 tablespoons | Olive oil |
1 large | Onion; chopped |
6 \N | Garlic cloves; sliced |
1 pounds | Fresh mushrooms; sliced |
½ teaspoon | Dried crushed red pepper |
1 can | Italian plum tomatoes; chopped, juices |
\N \N | ; reserved (28-ounce) |
1 can | Tomato sauce; (15-ounce) |
1 teaspoon | Sugar |
1½ teaspoon | Dried basil; crumbled |
¾ teaspoon | Dried oregano; crumbled |
1 pack | Purchased tortellini; freshly cooked (9- |
\N \N | ; to 10-ounce) |
3 tablespoons | Chopped fresh parsley |
\N \N | Grated Parmesan cheese |
Heat oil in heavy large skillet over medium heat. Add onion; saute until tender, about 10 minutes. Add garlic; saute 1 minute. Add mushrooms and crushed red pepper; saute 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.
Add tortellini and 2 tablespoons parsley to sauce. Transfer to large bowl.
Garnish with remaining parsley. Serve, passing Parmesan separately.
Serves 4.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.