Artichoke Fennel Tortellini

1 pkg Cheese Tortellini
2 Tomatoes, skinned and diced
1/2 Sweet Onion, diced
1 cup Crimini Mushrooms, diced
3 cloves garlic, chopped
1 cup White Wine
1 cup Chicken Broth
1/2 tsp fennel seeds
1 tsp salt
1 tsp pepper
1/2 tsp red chili flakes
1 tbsp Olive Oil
2 tbsp butter

Heat a pan and add the olive oil once it is hot and add the garlic to sautée for 30 seconds then add the diced onion.  Sautée on medium heat until the onion is soft and translucent then add the diced tomatoes, mushrooms, fennel seeds and liquids. Start boiling salted water for the pasta. Simmer the sauce until it reduces by half, add the pepper, chili flakes, and salt and turn down to a low simmer for 5 minutes. Remove from heat and add 1 tbsp butter.

Once the pasta is cooked, drain and toss in rest of the butter. Serve with fresh parsley and shredded Parmesan.