Tortellini Dinner
From the kitchen of: Bill Furrelle
Ingredients
» 1 Tbsp olive oil » 1 large fennel bulb, trimmed, halved through core, thinly sliced » 1 lb 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 fresh tortellini with 3-cheese filling » 1 5 oz 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.
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