Name: Tortellini with Italian Sausage, Fennel, and Mushroom
Cook time: 35 minutes
Total time: 50 minutes
Yield: 8 main-course servings
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; 8 ounce package sliced fresh crimini (baby bella) mushrooms; 4 large garlic cloves, pressed; 1 tablespoon fennel seeds, coarsely crushed; ½ cup heavy whipping cream; 1 cup (or more) low-salt chicken broth; 16 ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling; 5 ounce package fresh baby spinach leaves; ½ cup finely grated Parmesan cheese plus additional (for serving)

The pasta in a light grey bowl on a darker grey charger.

Photo by José Picayo

A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.

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.

Recipe notes

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