Tortellini with Italian Sausage, Fennel, and Mushroom

Can you make a less dairy version of this without using heavy cream? Thanks!

• RM

• SINY

• 8/30/2022

Followed recipe exactly and it is a delicious winner. I will make it often

• Anonymous

• Dorset, vt

• 6/14/2022

This was delicious. I followed the directions exactly except I used sweet sausage & added red pepper flakes. Creamy & delicious...very good. Will definitely make this again.

• longtimecooking

• Reading, MA

• 12/25/2020

Great recipe.

• mellon6

• 5/3/2020

你的确需要思考为什么评论家incapable of following a recipe and have to modify it to turn it into a dogs dinner. Look at the photograph, it looks great not nasty, and if you travel to Italy you might appreciate the quality of the dish. Don't add any garlic and add some Pernod when cooking the fennel,use fresh not dried pasta, and if you have any taste buds you will be rewarded. Cooked this last night for 10 and everyone wanted the recipe, which is the sign of a great dish presented well.

• Anonymous

• Paso Robles , California

• 9/16/2019

Some of the best, creamiest pasta I've made. It also feels fresh because of the fennel, but don't get me wrong, it is an extremely heavy pasta. I've made it a couple times for the family and it is now one of our favorite winter pastas.

• sarahelliott964900

• Portland, OR

• 7/14/2019

This was a terrific recipe! I added shaved leek to shaved fennel bulb, omitted the crushe fennel seed and used frozen peas instead of spinach. Halved the broth with white wine and used fresh 5 cheese tortellinis. I Will make again for sure!

• Qae243

• Benicia, CA

• 5/8/2019

A new family favorite! I made it once years ago, and it was delicious but I made a user error that resulted in a sauce that was too liquidy. I tried again recently, and this time it was perfect! Delicious and easy to make.

• sarahelliott964900

• Portland, OR

• 10/23/2018

Delicious. Didn't have Italian sausage so sub with just cumberland sausage and add chilli powder to give a nice hot kick. Forgot parmesan cheese as well, and still very tasty without it. Thumbs up!

• curious_eat

• london

• 8/17/2017

I have made this recipe several times and found it to be readily modifiable based on what I have on hand. The first time I made it I stuck to the recipe and found it good but bland. Each subsequent making has carried my own modifications, e.g., spinach rather than kale; double the garlic (at least); no broth; white wine instead of broth; heavy cream rather than milk; once I used book Chou as I had no fennel. The outcome is always delicious and it's a time saver, too. What's not to love?

• robinmbrown54

• CA, TX and SC

• 3/1/2017

We really enjoyed this! The flavor was great and it was easy to make

• trevormom

• Pittsburgh, PA

• 1/6/2017

Oh, boy, did we enjoy this rich concoction! Spoiler alert: I made some changes to use ingredients I had on hand. Did not add fennel seeds and thought the fresh fennel gave enough flavor. Had only skim milk, so instead of making the creamy "sauce," I used most of a bottle of prepared Alfredo sauce. Had no pasta(!), so I used arborio rice and made a risotto of the dish, adding the parmesan before mixing in the sausage. Added spinach, let it wilt and served it up with a green salad. Probably took most of an hour (thanks to time it takes to cook the risotto), but well worth it. Looking forward to eating the leftovers. 4 forks for ease and yumminess.

• md23

• San Francisco, CA

• 8/15/2016

My husband really liked this recipe - pasta and hot italian sausage are always a winning combination! I used equal parts heavy cream and chicken broth, and added a generous splash of white wine, which gave me a nice sauce. I found the fennel overwhelming and didn't care for it. The next time I make this recipe, I'll use half the recommended amount of fennel, or eliminate the fresh fennel and stick with the crushed fennel seed.

• debcarmody

• Carlsbad CA

• 8/12/2016

This recipe came together nicely and I found the cook/prep times to be accurate. A minor alteration was to use cheese filled tortellini with about 4 added teaspoons of Pesto. All but one person loved the outcome and asked when I will make it again. The lone dissenter said he had not tasted Fennel before so only learned then that the taste of it to him was displeasing. Overall, I am happy to give this recipe a 4 Forks Review.

• bricks1

• Nyack, NY

• 1/10/2016

This is excellent. I made the recipe as is with no additions or changes and we really loved it. I'm looking forward to making it again which will likely be soon as we just got another bunch of fennel from our CSA!

• kconeill

• San Diego

• 6/10/2015