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Epicurious
December 1992

Pasta with Dino's Marinara Sauce

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

Need to make a substitution?

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.

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