Toretellini With Italian Sausage Fennel And Mushrooms Recipes

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TORTELLINI WITH ITALIAN SAUSAGE, FENNEL, AND MUSHROOM



Tortellini with Italian Sausage, Fennel, and Mushroom image

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

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Mushroom     Pasta     Quick & Easy     Dinner     Buffet     Sausage     Fennel     Spinach     Winter     Family Reunion     Potluck     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield 8 main-course servings

Number Of Ingredients 11

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 tablespoon fennel seeds, coarsely crushed
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 (16-ounce) package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 (5-ounce) package fresh baby spinach leaves
1/2 cup finely grated Parmesan cheese plus additional (for serving)

Steps:

  • 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 and fennel seeds; 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 spinach; toss gently until spinach 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.

ITALIAN SAUSAGE TORTELLINI



Italian Sausage Tortellini image

Tons of flavor in this tortellini with Italian sausage! Your family will love this!

Provided by Garrett Heintz

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons unsalted butter
1 (8 ounce) package baby portobello mushrooms, sliced
1 cup dry white wine (such as Pinot Grigio), divided
3 cloves garlic, minced, divided
10 ounces mild Italian sausage, casings removed
1 (16 ounce) package three-cheese tortellini
14 ½ ounces Alfredo basil sauce
1 (5 ounce) package baby spinach leaves

Steps:

  • Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.
  • Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.
  • Return cooked mushrooms back to the skillet with sausage and add tortellini, Alfredo basil sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.

Nutrition Facts : Calories 791.5 calories, Carbohydrate 45 g, Cholesterol 84.5 mg, Fat 52.5 g, Fiber 5.1 g, Protein 31.3 g, SaturatedFat 17.7 g, Sodium 1247.5 mg, Sugar 3.3 g

CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE



Cheese Tortellini with Italian Sausage and Mushroom-Spinach Cream Sauce image

Cheesy tortellini in a creamy mushroom and spinach sauce with sausage.

Provided by Gary Long

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Tortellini Recipes

Time 1h

Yield 6

Number Of Ingredients 15

2 Italian sausages, removed from casings and crumbled
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tomatoes, diced
1 cup chopped fresh spinach
2 cremini mushrooms, chopped
1 ½ teaspoons dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup heavy cream
¾ cup milk
½ cup finely shredded Italian cheese blend
2 tablespoons all-purpose flour
2 (9 ounce) packages tri-colored cheese-filled tortellini

Steps:

  • Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
  • Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
  • While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.

Nutrition Facts : Calories 467.8 calories, Carbohydrate 37.8 g, Cholesterol 78.5 mg, Fat 27.7 g, Fiber 4.3 g, Protein 19 g, SaturatedFat 13.4 g, Sodium 884.7 mg, Sugar 5.1 g

TORETELLINI WITH ITALIAN SAUSAGE, FENNEL AND MUSHROOMS



Toretellini With Italian Sausage, Fennel and Mushrooms image

The picture in Bonappeit magazine looked so yummy. I can't wait to make it. *Please note the review from Whatcha got cookin about the fennel. I would reduce the fennel to your liking to avoid the overkill of the fennel.

Provided by Ck2plz

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about three cups)
1 lb hot Italian sausage, casings removed, sausage coarsely crumbled
1 (8 ounce) package of sliced fresh cremini mushrooms (baby bella)
4 large garlic cloves, pressed
1 tablespoon fennel seed, coarsely crushed
1/2 cup whipping cream
1 cup low sodium chicken broth, more if needed
16 ounces pesto filled tortellini, packaged
1 (5 ounce) package of fresh baby spinach leaves
1/2 cup finely grated parmesan cheese

Steps:

  • Heat oil in nonstick skillet over medium-high heat.
  • Add sliced fennel bulb, sausage and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes.
  • Add garlic and fennel seeds; stir 1 minute.
  • Stir in cream, then one cup of broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
  • Cook tortellini in large pot just until tender but still firm to bite, stirring occasionally. Drain and return to pot.
  • Add sausage mixture to tortellini in pot. Toss over medium heat until blended.
  • Add spinach.; toss gently until spinach wilts.
  • Stir in 1/2 cup cheese; add more broth by 1/4 cup cupfuls to moisten if dry.
  • Season with salt and pepper, sprinkle with fennel fronds and any additional cheese.
  • Enjoy.

Nutrition Facts : Calories 1053.8, Fat 62.8, SaturatedFat 26.5, Cholesterol 185.6, Sodium 1835.1, Carbohydrate 79.6, Fiber 7.7, Sugar 7.5, Protein 49.2

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