Monday

Tortellini with Italian Sausage, Fennel, Spinach and Mushrooms

When Seth was stuck in traffic on the way home one evening, I was pleased to see how well this faired keeping it warm on the stovetop. Makes plenty for lunches the next day.

Ingredients:
1 Tbs olive oil
1 large fennel bulb, trimmed, halved through core and thinly sliced (reserve some fronds and chop as garnish)
1 lb spicy Italian sausage (bulk or casings removed)
8 oz mushrooms (I used shitake)
4 large garlic cloves, pressed
1 Tbs fennel seeds, coarsely crushed
1/2c heavy whipping cream
1 cup chicken broth
16 or 20oz package tortellini, cheese or pesto filled
5oz package of baby spinach
1/2c shredded Parmesan cheese

Heat oil in large, fairly deep frying pan. Add fennel, sausage and mushrooms and saute until sausage is browned and fennel is almost tender, 12-15 minutes. Add garlic and fennel seeds; stir for 1 minute. Stir in cream and broth, boil until liquid is reduced and very slightly thickened, 2-3 minutes.

Meanwhile cook tortellini in large pot of boiling salted water until just tender but still firm to bite. 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 1/2c cheese; add more broth if too dry. Season with salt and pepper, sprinkle with chopped fennel fronds and serve with additional cheese.


Bon Appetit 12/2010