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Epicurious

Pasta with Dino's Marinara Sauce

4.2

(61)

The sauce is a recipe from Sue Ann's father. She uses it with purchased tortellini in this recipe, but she also pours it over chicken, which is then baked, for an instant cacciatore-style dish.

Recipe information

  • Yield

    Serves 4

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    Add tortellini and 2 tablespoons parsley to sauce. Transfer to large bowl. Garnish with remaining parsley. Serve, passing Parmesan separately.

TagsPastaTortelliniItalianEuropeanCanned TomatoTomatoVegetableMushroomMainDinnerNut FreeVegetarianSimmerBon Appétit
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