Angela's Italian Recipe for Tortellini with Sausage, Fennel, and Mushrooms

Tortellini with Sausage, Fennel, and Mushrooms
(Tortellini con Salsiccia, Finocchio, e Funghi)


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

Heat olive oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes. Meanwhile, cook tortellini in large pot of boiling salted water until 'al dente', stirring occasionally. Drain tortellini; return to same pot. Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, with additional Parmigiano cheese. 8 main-course servings.

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