Tortelloni with Porcini Mushrooms

By LoriCaputo

Ingredients

• Salt
• 1 lb. tortellini or tortelloni
• 2 tbs. olive oil
• 4 cloves garlic, minced
• 1/2 ½ cup diced tomato
• 2 porcini mushrooms, sliced
• 1/2 ½ eggplant, diced
• 1/2 ½ cup white wine
• Pepper
• 1 tsp. chopped sage
• 2 tbs. Parmesan

Preparation

Step 1

Bring a pot of water to a boil. Add salt and the pasta; and cook until al dente. Meanwhile, in a skillet over medium heat, warm the oil. Add the garlic, tomato, mushrooms, and eggplant, and sauté until the vegetables are tender. Deglaze with white wine, and season with salt and pepper, then add the chopped sage. Simmer 7 minutes, or until the liquid evaporates. Drain the tortelloni, add to the skillet with the sauce, and toss. Sprinkle with Parmesan.