TORTELLONI WITH MUSHROOM-SAGE SAUCE
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
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.
Makes 6 servings.