Tortellini With Italian Sausage, Fennel, and Mushrooms
I made this pasta dish, while Dion and Daniel built the Fine Lego Restaurant, I'm sure this dish is on the menu. Hope you enjoy!
1 Tablespoon olive oil
1 large fennel bulb, trimmed, halved, thinly sliced lengthwise. (About 3 cups)
1 pound spicy Italian sausage, coarsely crumbled
1 8-oz package of sliced fresh crimini (baby bella) mushrooms
4 large garlic cloves, pressed. (I finely chopped them)
1 Tablespoon fennel seeds, coarsely crushed
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 16-oz package dried tortellini with pesto filling or 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.
Heat 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, 2 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 just tender but still firm to bite, 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, passing additional cheese.
We love this dish! It is very rich, should be served with a simple green salad.