Mushroom & Tomato Tortelloni

• Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

• While tortelloni cooks, heat a drizzle of oil in a large pan over medium-high heat. Add onion and mushrooms; season with salt and pepper. Cook until onions are slightly translucent, 3-4 minutes. • Stir in crushed tomatoes, stock concentrate, half the Fry Seasoning, half the chili flakes, ½ tsp Italian Seasoning (save the rest for another use), and a pinch of sugar. (For 4 servings, use all the Fry Seasoning, all the chili flakes, and 1 tsp Italian Seasoning.) Reduce heat to medium; simmer, stirring occasionally, until slightly reduced and thickened, 3-4 minutes. Remove from heat.