Categories: Pasta

Ingredients

• Kosher salt
• 1 lb. frozen meat-filled tortellini
• 2 tbsp. unsalted butter
• 12 oz. cremini mushrooms, thickly sliced
• 2 medium shallots, sliced
• 2 tsp paprika
• 2 tsp chopped fresh thyme
• Black pepper
• 1 tbsp. tomato paste
• 1 cup beef broth
• 1/2 cup heavy cream
• Chopped fresh parsley, for topping

Directions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as directed. Reserve 1/4 cup cooking water, then drain.

2. Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until softened, 4-5 minutes. Increase the heat to medium high and cook until the mushrooms start browning, 1-2 minutes. Sprinkle with the paprika, thyme, 1/4 tsp salt and black pepper.

3. Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring, until slightly darkened, about 1 minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about 2 minutes.

4. Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Top with parsley.

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