Tortellini with Italian Sausage, Mushrooms, and Spinach
Makes 8 servings
1 tablespoon olive oil
1 pound hot pork or turkey Italian sausage links, casings removed
1 small fennel bulb, trimmed, halved through core, thinly sliced lengthwise into strips
1 medium onion, halved through cored, thinly sliced lengthwise into strips
Kosher salt, to taste
1 (8-ounce) package sliced crimini (baby bella) mushrooms
4 large garlic cloves, finely chopped
2 teaspoons fennel seeds
2 teaspoons dried Italian herb blend
Pinch of crushed red pepper flakes
1/2 cup whipping cream
1 cup chicken stock, plus more as needed
1 (16-ounce) package cheese tortellini
1 (5-ounce) package fresh baby spinach leaves
1/2 cup finely grated Parmesan cheese, plus more for serving
Freshly ground black pepper, to taste
Heat the oil in large skillet over medium-high heat. Add the sausage and cook until no longer pink, breaking up the meat with the spoon, about 5 minutes.
Add the fennel, onion, and a big pinch of salt and cook, stirring often, until tender, about 8 minutes.
Add the mushrooms, garlic, fennel seed, dried herbs, and pepper flakes and cook for 2 minutes.
Add the cream and stock. Boil until the liquid reduces and thickens slightly, about 3 minutes.
Meanwhile, cook the tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain the tortellini and return them to same pot. Add the spinach and toss gently to wilt it.
Pour the sausage mixture over the tortellini, add the cheese, and stir gently to mix. Add more stock if the mixture seems dry. Season with salt and pepper. Serve hot, sprinkled with additional cheese.