This was both tasty and warming. I used my Favourite Spicy Italian sausages from Boffo’s and bought fresh pasta from the grocery store. Such a great quick and easy weeknight meal.
Thanks Bon Appetite for the recipe!
Fresh cheese tortellini
1 fennel bulb, trimmed, halved through core, thinly sliced lengthwise
3 cloves of garlic, minced
1 Tbs of olive oil
3 sausages, casing removed and sausage crumbled
1 8-ounce package of Cremini mushrooms, sliced
1 Tbs of fennel seeds, ground/crushed
½ Cup of heavy whipping cream
1 Cup of chicken broth
1 5-ounce package of fresh spinach leaves
½ Cup of finely grated Parmesan cheese (plus more for serving)
Salt and pepper, to taste
Heat olive oil on medium-high in large skillet pan. Add sliced fennel bulb, sausage, mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12-15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup of broth; boil until liquid is reduced and very slightly thickened, 2 to 2 minutes.
Meanwhile, cook the tortellini in a large pot with salted boiling water. Drain tortellini and 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 ½ cup of cheese; Add more broth by ¼ cup of mixture to moisten is dry. Season with salt and pepper and add more cheese.