Cooking with RnR: Tortellini with Italian Sausage, Fennel, and Mushroom

Two in a row?? Don’t get used to this, it’s definitely a fluke!

This is one of those instances where I stick to the recipe and only deviate by adding slightly as opposed to re-working large portions of it. The recipe is Tortellini with Italian Sausage, Fennel, and Mushroom, once again from Epicurious.

Additions to the original recipe:

  • Added 1/2 cup of cooking sherry/dry white wine (Tio Pepe). I have experimented in the past with using cooking sherry in a cream sauce, and I thought that it would be a good combo here. Also, the sweetness of the wine works well in contrast with the spicy Italian sausage
  • Go with the fresh tortellini as opposed to the dried

On this one, stick to the recipe and add the sherry before you add the cream to let some of the alcohol burn off. You can get fancy and light the thing with a long match if you so choose, but that’s up to you and your home owner’s insurance policy coverage! 😉

How it comes out:
DELICIOUS! A very hearty dish, with excellent flavor. The fennel seeds, the muted anise flavor, the spicy sausage….it all works very well. Go crazy with the Parmesan cheese as well….I had to grate more because I used the entire fist batch when prepping. 😉

The heartiness and spice to this make it an excellent dish to warm you up on a chilly winter night. I would suggest pairing it with a semi-fruity white wine, if one is so inclined.

UPDATE: Sentence edit for clarity

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