Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes stirring occasionally. Add the mushrooms, thyme, crushed red pepper flakes, salt and pepper. Cook for about 5 minutes or until the veggies begin to soften and become fragrant.
   
2. Stir in the red wine and bring to a boil. Reduce heat and simmer until the mixture reduces by half. About 10 minutes. Season with salt and pepper. Taste test and adjust seasonings if need be.
   
3. While mushrooms cook prepare your tortellini. Bring a large pot of water to a boil. Cook according to package instructions. Strain, reserving 1/2 cup of cooking liquid.
   
4. Return cooked tortellini to the pan and stir in the mushroom sauce. Add chopped parsley, parmesan cheese and additional salt and pepper to taste. If the pasta is dry add the additional cooking liquid. Serve immediately.