Tortellini Rosa

2 Tbsp. butter
4 green onions, chopped
1 8-oz package mushrooms, washed and sliced
1 small can tomato paste
1 cup heavy cream
1 lb. cheese tortellini
1/2 lb. bacon, cooked and crumbled
Freshly grated Parmesan cheese

In a large frying pan, saute mushrooms and green onions in melted butter until just tender.

Add tomato paste, stirring until smooth and completely incorporated.

Add heavy cream and stir until well-blended. Turn burner down to low.

Cook tortellini in large pot of boiling water until just done (according to package). Drain and return to pot.

Pour sauce over cooked pasta and toss very gently until tortellini is completely coated. Add cooked bacon and top with freshly grated Parmesan cheese.

Note: This is an excellent side dish to serve with Parmesan-Crusted Pork Chops, Oven-barbecued Ribs, or Grilled Flank Steak with Rosemary.