Monday, July 18, 2011

Tortellini with Italian Sausage, Fennel and Mushrooms

With homegrown fennel and Swiss chard on hand, I found out this recipe, switched the spring spinach for summer chard, and it was a delicious one-pot meal.

Tortellini with Italian Sausage, Fennel and Mushrooms
Adapted from Bon Appetit

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
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 16-ounce package fresh tortellini with 3-cheese filling
1 c. Swiss chard, sliced into ribbons
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; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic; 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 chard; toss gently until chard 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.

1 comment:

  1. Gotta luv the tortellini, but I'm a little weary about fennel (or as the Italians call it finnocio). It grows on the roadside as a weed, and at work they put way too much in the food. I guess a little goes a long way:)


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