- 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
- Heat oil in heavy large skillet over medium heat. Add onion; sauté until tender, about 10 minutes. Add garlic; sauté 1 minute. Add mushrooms and crushed red pepper; sauté 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.