Recipe: Vincent Price's Tortellini Palermitana

I GOT THIS RECIPE YEARS AGO FROM A NEWSPAPER ARTICAL THAT WAS FEATURING THE RECIPES FROM HOLLIWOOD STARS. THIS ONE WAS FROM VINCENT PRICE.

I HAVEN'T TRIED IT OUT AS YET BUT IN THE PICTURE THAT WAS ALONG SIDE OF IT....IT LOOKS VERY THICK ALTHOUGH IT WAS PICTURED BEING SERVED IN A BOWL. I SUPPOSE THAT YOU COULD MAKE A SOUP OUT OF IT BY ADDING A LIQUID. IT REALLY LOOKS GOOD! I HOPE THIS IS WHAT YOU'RE LOOKING FOR.

TORTELLINI PALERMITANA

SAUCE:
IN SAUCEPAN HEAT 2 TBSP. BUTTER. ADD 1 CLOVE MINCED GARLIC, 2 MED. ONIONS, CHOPPED AND COOK OVER MODERATE HEAT FOR 5 MIN. OR TILL ONIONS ARE TRANSPARENT. ADD 4 RIPE TOMATOES PEELED AND CHOPPED, 1 TBSP. TOMATO PASTE, 1 TBSP. FLOUR, 1 CP BEEF STOCK, 1/4 TSP. THYME, 1/2 BAY LEAF, 1 TSP. SALT, 1/2 TSP. PEPPER. STIR WELL BRINGING TO A BOIL FOR 15 MIN. STIR OCCASIONALLY.
STIR IN 2 MED. MINCED MUSHROOMS AND COOK FOR 5 MIN. LONGER. KEEP HOT.

TORTELLINI:
PREHEAT OVEN 450 DEGREES. COOK 8 DOZ. (OR 2 PKG.) FROZEN TORTELLINI IN SALTED BOILING WATER 10 MIN. DRAIN AND RINSE IN HOT WATER. IN SHALLOW BAKING DISH HEAT 2 TSP. BUTTER. ADD THE TORTELLINI. COOK STIRING TO COAT WITH BUTTER FOR 3 MIN. POUR SAUCE OVER TORTELLINI AND ADD 2 TBSP. FRESH GRATED PARMESAN CHEESE. STIR GENTLY TO MIX. TOP WITH 1 TBSP.BUTTER CUT INTO SMALL PIECES. SPRINKLE WITH 2 TBSP. PARMESAN CHEESE AND BAKE IN HOT OVEN FOR 10 MIN. SERVES 4.