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.
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.