TORTELLINI DINNER
From the kitchen of: Bill Furrelle Ingredients • 1 Tbsp olive oil • 1 large fennel bulb • 1 pound spicy Italian sausages, casings removed • 1 (8oz) 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 (16oz) package tortellini with 3-cheese filling • 1 (5oz) package fresh baby spinach leaves • 1/2 cup 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 for 1 minute. Stir in cream, then broth; boil until liquid is reduced and 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. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. 5. Stir in cheese. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.
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