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Tortellini with Italian Sausage, Fennel and Mushrooms
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| Tortellini with Italian Sausage, Fennel, and Mushrooms 8 MAIN-COURSE SERVINGS PREP: 35 MINUTES TOTAL: 50 MINUTES INGREDIENTS | |
| 1 tablespoon | 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 |
| 1 8-ounce package | sliced fresh crimini, (baby bella) mushrooms |
| 4 large | garlic cloves, pressed |
| 1 tablespoon | fennel seeds, coarsely crushed |
| 1/2 cup | heavy whipping cream |
| 1 cup (or more) | low-salt chicken broth |
| 1 16-ounce package | dried tortellini with pesto filling or fresh tortellini with 3-cheese filling |
| 1 5-ounce package | fresh baby spinach leaves |
| 1/2 cup | finely grated Parmesan cheese plus additional, (for serving) |
TEST-KITCHEN TIP
To crush the fennel seeds, enclose the seeds in a heavy-duty resealable plastic bag, then pound them with a meat mallet or a small heavy skillet.
PREPARATION
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. 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.
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