19-ounce package cheese tortellini, frozen
1 small onion, minced
3 cloves garlic, minced
4 ounces cremini mushrooms, sliced thinly
1/2 to 1 tablespoon red pepper flakes
5 1/2 ounces tomato paste
1 (28-ounce) can Italian tomatoes
Heat 2 tablespoons olive oil over medium-high heat in a deep skillet. Sauté onions and garlic until onions are translucent. Add sliced mushrooms and sauté until soft. Add red pepper flakes according to your preference. Your tongue should tingle, not scream.
Add tomato paste to pan, and stir until mixed well. Stir in canned tomatoes. If the tomatoes are whole peeled tomatoes, gently mash the tomatoes (they will splatter if you aren't careful). Reduce heat to simmer for 15 minutes.
While sauce is simmering, cook tortellini according to package directions. Once drained, toss with 1 to 2 tablespoons olive oil.
Fold about half of the sauce into tortellini. Refrigerate or freeze remaining sauce (it'll only get better — and you get even more meals out of it. Win!).
To portion: 1 cup of pasta into 5 separate containers. This recipe makes almost exactly 5 portions. Before freezing, sprinkle grated Parmesan as desired.
To reheat: Microwave on high with lid slightly ajar for 3 minutes.