Fennel Sausage Tortellini

I’ll start by getting this out of the way - yes, tortellini pasta looks a bit like ears. However, if you’ve eaten it before, you already know it’s delicious and surprising, and if you haven’t you’re in for a treat, odd shape aside.

My Dad actually flagged this recipe for me as something he and my Mom both love making. This stuck out to me because they’re not big pasta people - don’t get me wrong, they love eating pasta, they just don’t make it at home much. So naturally, I trusted the recommendation.

Also, fennel and sausage is truly the best combination always. The flavors really complement each other.

BA’s Tortellini with Italian Sausage, Fennel and Mushrooms.

Bentley’s Way

• I halved this, of course, and it produced two very “healthy” portions. I also happened to buy Buitoni’s Tortellini, which came as an 8 oz. package so definitely pay attention to the quantity here since the recipe calls for 16 oz.

• Definitely do your best to actually let the sausage brown by only stirring occasionally. It’s so much more interesting in texture and flavor this way!

• Otherwise, I followed this recipe pretty exactly because it was my first time making it. I will definitely make again - I think it will taste even better when there’s a chill in the air.