| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
December 19 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 6 |
|
Garlic cloves; sliced |
| 1 |
lb |
Fresh mushrooms; sliced |
| 1/2 |
ts |
Dried crushed red pepper |
| 1 |
cn |
Italian plum tomatoes; chopped, juices |
|
|
; reserved (28-ounce) |
| 1 |
cn |
Tomato sauce; (15-ounce) |
| 1 |
ts |
Sugar |
| 1 1/2 |
ts |
Dried basil; crumbled |
| 3/4 |
ts |
Dried oregano; crumbled |
| 1 |
pk |
Purchased tortellini; freshly cooked (9- |
|
|
; to 10-ounce) |
| 3 |
tb |
Chopped fresh parsley |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
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.
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