Makes 2-3 healthy servings
Ingredients
1 tbs olive oil
1/2 Fennel bulb, trimmed, thinly sliced
1/2 lb Spicy Italian Sausage (casings removed, coarsely crumbled)
4 oz sliced crimini mushrooms
3 garlic cloves (minced)
1/2 tbs fennel seeds (crushed)
1/3 cup heavy whipping cream
1/2 cup low sodium chicken broth
8 oz package of cheese tortellini
3 oz fresh baby spinach leaves
1/4 cup grated parmesan cheese (plus more for serving)
Directions
Cook tortellini according to instructions on package.
Heat oil in large skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms. Saute until sausage is brown and cooked through and fennel is tender (approx 12-15 mins)
Add garlic and fennel seeds, stir for 1 minute.
Stir in cream, then broth. Boil until liquid is reduced and slightly thickened (approx 2-3 mins).
Add tortellini to sausage mixture (assuming the pot you used is big enough...if not, add it to a bigger pot)
Toss very gently over medium heat until blended.
Add spinach, toss gently until spinach wilts.
Stir in parmesan cheese.
Season w/ salt & pepper and serve with additional parmesan cheese.
Big Delicious Tips
1. Boil tortellini on a low simmer so the pasta does not break up
2. Once the tortellini is cooked, drain, and rinse with cold water to keep the pasta firm
3. You can buy bulk italian sausage from the butcher counter at Central Market (or other good grocery stores). This way you don't have to remove the casings and I think it comes out less greasy
4. I bought whole fennel seeds and then just manually crushed them in a bowl...not sure if they sell crushed fennel seeds
5. You can add more cream/chicken broth if you want it to be a little more 'saucy'
6. If you have a dutch oven, use that to cook the sausage mixture. This will give you room to add the tortellini to the mixture. If you don't have a dutch oven, just use the pot you cooked the pasta in
OMG, it's friggin delicious
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