I don't eat tortellini often; I'm not sure why. Maybe it's because it doesn't feel like there's ever enough, or maybe it's because I have only had it with sauces that are too heavy for the little cheese packages. That must be it, because after making this recipe, I can't come up with any other explanation. The tomato sauce is light enough to offset any heaviness the cheese in the tortellini may bring, and the mushrooms contribute an earthiness that is always amazing with tomatoes.
from Recipe | The Kitchn http://ift.tt/1U1EuIA
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