Although researchers believe pasta originated in
China and was taken to by Marco Polo in the 13th century, there is no mistaking that Italian cooks transformed it to the versatile dish we enjoy today. Italy
Pasta comes in so many different shapes; no one is sure how many, not even the Italians. I just know that I’m a fan of most of them with tortellini being at the top of the pasta scale. Tortellinis are small rings usually stuffed with meat, cheese, herbs or greens and resemble cappelletti.
I love, love tortellini; however, I have not gotten up the nerve to make it myself. So I take the easy way out ~ I select a package from the refrigerated section of the local grocery store and then prepare it with whatever sauce I choose. It is delicious and perfect any time of the year with a salad.
The spicy blend of ingredients in this recipe is mellowed by a little white wine, making it one of our favorite ways to enjoy tortellini!
Tortellini in Mushroom Tomato Sauce
3 tablespoons butter
1 small onion, chopped
3 garlic cloves, sliced
8 ounces fresh mushrooms, sliced
1 bay leaf
½ teaspoon dried basil
¼ teaspoon dried oregano
Salt and pepper, to taste
Pinch of red pepper flakes
3 tablespoons tomato paste
1/3 cup dry white wine
1 (28-ounce) can diced tomatoes
¼ teaspoons sugar
½ to ¾ pound cheese tortellini, or your favorite
Freshly grated Parmigiano-Reggiano cheese
Melt butter in medium saucepan over medium heat.
Add onion and garlic, cook until golden, 1-2 minutes.
Add remaining ingredients, except tortellini.
Stir mixture well and simmer for about 20 minutes, until sauce is thickened.
Meanwhile, cook tortellini per package directions.
Drain pasta well.
Add pasta to sauce.
Serve with freshly grated Parmigiano-Reggiano cheese.
Now that’s Italian! That’s amore!