Ingredients
2 9-oz. pkgs cheese tortellini
3 tablespoons olive oil
1 large onion, chopped
6 oz. thinly sliced prosciutto, chopped
2 tablespoons minced garlic
1 teaspoon dried crushed red pepper
1 teaspoon ground black pepper
1 cup dry white wine
2 cups sliced shitake mushrooms
2 cups chopped red bell pepper
1 cup chopped green onions
1 cup frozen peas
1 1/2 cups whipping cream
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 cup freshly grated parmesan cheese
Preparation
Cook tortellini in large pot, drain and set aside.
Heat oil in a heavy large saucepan over high heat. Add onion, prosciutto, garlic, dried red pepper and black pepper. Saute until onion is golden brown, about 10 minutes.
Add wine and bring to a boil. Add mushrooms, bell pepper, green onion and peas and simmer until almost all liquid evaporates, about 5 minutes.
Add cream and boil until sauce begins to thicken, about 5 minutes. Add tortellini, parsley, basil, and parmesan. Simmer until sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.
Transfer to large bowl and serve.
