TORTELLONI WITH MUSHROOM-SAGE SAUCE

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Tortelloni with Mushroom-Sage Sauce image

Categories     Milk/Cream     Dairy     Herb     Mushroom     Pasta     Sauté     Vegetarian     Quick & Easy     White Wine     Fall     Sage     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 packages (about 9 ounces each) mushroom and cheese tortelloni
1/4 cup (1/2 stick) butter
1/2 cup chopped shallots
12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
1 1/4 cups dry vermouth or dry white wine
3/4 cup whipping cream
1 1/2 tablespoons chopped fresh sage

Steps:

  • Cook pasta in pot of boiling salted water according to package directions; drain.
  • Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.

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