1Warm 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the sausage and cook, stirring and breaking it up, until lightly browned, about 8 minutes. Transfer the sausage to a bowl, straining off any fat if necessary. Reduce the heat to medium and add a drizzle of olive oil (unless there is some fat in the pan) and add the onion. Cook, stirring, until tender, about 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the tomatoes, olives, wine, balsamic, oregano, ground fennel, and red pepper flakes and stir to loosen any browned bits on the pan bottom. Bring to a boil, reduce the heat to medium-low, add the reserved sausage, and simmer about 10 minutes.
2While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to the package directions. Drain well.
3Add the tortellini to the sauce and stir to coat. Re-warm over medium-low heat just until heated through. Serve, garnished with Parmesan.
Taste the snap and crunch of springtime in this easy weeknight pasta dish. Combine refrigerated tortellini with the bright and fresh flavor of homemade mint and basil pesto to deliver a weeknight meal your family will love.
The zucchini noodles don't require cooking—they'll add freshness and crunch to the finished dish. Make the sauce while the tofu cooks and have the other vegetables at the ready so you can toss and serve immediately.
This satisfying vegetarian main is a great way to reset after a few weeks of meat-centered holiday eating. Make sure to cool the soup base completely before adding the tortellini; otherwise the pasta will absorb too much liquid and become gummy.