Boil a large pot of salted water, add tortelloni + cook 4-6 min until al dente, then drain

Meanwhile, wash + dry parsley; remove stems, roughly chop + set aside; wipe mushrooms clean + thinly slice; heat 1 tbsp oil in a skillet over high, add mushrooms + cook undisturbed 3 min; sauté 3-4 min until browned + tender, season with salt/pep + mix in parsley

Toss pasta with 4-6 tbsp sauce; divide between two bowls + top with mushrooms + parsley—buon appetito!

To loosen sauce, whisk 1 tbsp hot pasta water into every 4 tbsp (¼ cup) sauce