1/4 c. butter
1/4 c. minced onions
1/4 lb. sliced mushrooms (1 c.)
1/2 lb. salami, cut into matchstick pieces (1 1/2 c.)
1 c. heavy cream
1/2 tsp. pepper
1 lb. tortellini
1/2 - 1 c. grated parmesan cheese

Melt butter in skillet. Saute onions, mushrooms, and salami. Stir in cream and pepper. Bring to boiling; lower heat; simmer 1-2 minutes until sauce thickens slightly. Remove from heat. Cook and drain pasta following label directions; return to kettle. Reheat sauce. Add to pasta along with cheese. Toss over low heat until well blended. Makes 6 servings.