Instructions

1. Bring a large pot of salted water to a boil.
2. Heat butter in large skillet over medium-low heat and cook, stirring often until just melted, 2 to 3 minutes.
3. Add whole smashed garlic cloves and cook, stirring often until garlic and butter are nicely browned, about 3-4 minutes longer.
4. Add the sage leaves and cook stirring constantly until the sage crackles and is crisp, about 1 minute. Remove sage and garlic to a plate.
5. Next, add the mushrooms and sauté until nicely browned.
6. Remove pan from heat and season with 1 tsp kosher salt, ½ tsp black pepper, red pepper flakes, and white wine vinegar.
7. Cook cheese tortellini in boiling water according to package directions.
8. When tortellini is cooked, drain and transfer to the pan with brown butter and mushrooms.
9. Heat skillet over medium until warmed through and season to taste with salt. Sprinkle with parmesan cheese and sprinkle with reserved sage just before serving.