Skip to main content

Tortellini in Mushroom Tomato Sauce

Pasta Italiana
Riccardo Marcialis

Although researchers believe pasta originated in China and was taken to Italy by Marco Polo in the 13th century, there is no mistaking that Italian cooks transformed it to the versatile dish we enjoy today.

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.
Heat thoroughly.
Serve with freshly grated Parmigiano-Reggiano cheese.
Serves 4

Now that’s Italian!  That’s amore!


  1. I love to get pastas in all shapes and sizes but the family like just the ones they know. Pasta shaped like a wheel is just too "different" for them. Weirdos.

  2. Thats a lot i got to know about pasta! thanks for sharing!

  3. Oh yeah, pre-made tortellini is the way to go! I sometimes pick up a pack, so I'll save this recipe for next time! yum....

  4. I am not a huge fan of mushrooms, but my hubs would love this!

    Happy Friday!

  5. Y'know, you're killing me with these posts.
    I'm just going to be forced to track you down, move in, and show up at your table each and every day and become your official taste tester!!!!

  6. My very intermittent internet is causing me grief at the moment, technician is supposed to be here Monday pm! Meanwhile while on line I must say this recipe looks amazing. We love pasta. Diane

  7. Debbi Smith, guess they all taste the same. The wheels are pretty cute!

    My cooking experiments, you're right! I'd rather just eat the pasta!

    Me, Myself and Pie, yes! It's just so easy to pick it up at the store!

    biz319, lots of mushrooms used here. You either like them or not, no middle of the road with that.

    Corgidogmama, come on over! I can also use another taste tester! Just wondering if you do the clean-up also...

    Food, Fun and Life in the Charente, sorry to hear that, very frustrating! Hope you have it corrected soon!

  8. Corogidogmama, that's ALWAYS!

  9. Mmm yes pasta speaks to my soul! I love tortellini and this sauce sounds like the perfect topping!

  10. Delicious sounding sauce. Looks so good.

  11. Joanne, it was delicious! Nothing beats pasta!

    Magic of Spice, thanks! And thank you for the visit!

    Sweet and Savory, thanks so much! It is good!

  12. I love tortelini... this sounds great. Can i snap my fingers and try a bite? ( i wish!)


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews