1 large package fresh 3 cheese tortellini
2 spoonfuls pesto
1 lb. spicy Italian sausages (I used mild)
16 oz sliced mushrooms
4-6 crushed garlic cloves
1/2 cup chicken stock
3/4 cup 1/2 & 1/2
3-4 handfuls torn baby spinach
grated parmesan cheese
In a large pot of boiling water, cook the tortellini until it’s just done, according to the package directions. Drain and toss with pesto.
In a large, heavy skillet set over medium-high heat, heat a drizzle of oil and add sausage. Sauté, breaking the meat up, until it’s about halfway cooked; add the mushrooms and garlic and cook until the meat is no longer pink and any excess moisture has cooked off. Add the stock and stir to scrape the brown bits off the bottom of the pan, then stir in the half and half. Cook, stirring, until the sauce thickens slightly.
Add the tortellini to the pan and tear in the spinach. Cook, stirring, for another few minutes, until everything is heated through and the spinach wilts. Serve in shallow bowls topped with Parmesan cheese. Serves 4-6.