• Bring a large pot of salted water to a boil. Wash and dry produce. • Dice onion into 1/2-inch pieces. Trim and roughly chop mushrooms. Roughly chop parsley.

• Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain. Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• 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, 1/2 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. Use pan used for chicken or sausage here.

• Stir drained tortelloni and half the Italian cheese blend into pan with sauce. (TIP: If your pan isn’t large enough, transfer sauce to pot used to cook tortelloni. If needed, stir in reserved cooking water a splash at a time until tortelloni are thoroughly coated in sauce.) Taste and season with salt and pepper if desired. • Divide pasta between bowls. Top with remaining Italian cheese blend and garnish with parsley. Serve. Stir chicken or sausage into pan along with drained tortelloni. Chicken is fully cooked when internal temperature reaches 165°.