Italian Tortellini

From the kitchen of Bill Furrelle

Ingredients

1 tablespoon olive oil 1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise, fronds chopped 1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled 1 8-ounce package sliced fresh cremini mushrooms 4 large garlic cloves, pressed 1/2 cup heavy whipping cream 1 cup (or more) low-salt chicken broth 1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling 1 5-ounce package fresh baby spinach leaves 1/2 cup finely grated Parmesan cheese plus additional (for serving)

Directions

1. Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. 2. Add garlic; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes. 3. Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini, return to same pot. 4. Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. 5. Stir in 1/2 cup cheese. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.