Tortellini with Sausage and Fennel

This one is super easy!

Delish tips for fellow Brooklynites:
Go to 15th Ave Papa Pasquale. He makes the BEST ravioli. Yup, Zagat rated. Trust me, it's worth the trip. Tortellini really is just ravioli shaped differently, right? So after you pick up your $1.99 bag of tortellini and whatever other goodies you find in there (may I recommend the sauce? Also made in BK but not there AND $2 cheaper than at Fairway!), you want to walk a few shops down to the butcher on the corner who sells chicken breast cutlets for $1.99 a lb, EVERY day. Nothing beats that price and it's fresh! But this trip, we're not there for the chicken. We want some basil sausage. Really any sausage will do, but for this recipe, I really like the flavor of the basil. And if you didn't already know, sausage and fennel compliment each other very well. (Fennel also tastes good with mandarin oranges...recipe coming soon!)

Finally, the recipe: Let me apologize in advance, this is MY recipe. I don't measure anything unless following a recipe.
Sausage
Fennel
Broccoli
Sugar
Balsamic Vinegar
Extra Virgin Olive Oil
Tortellini

Start the sausage. Boil so it gets nice and tender about an hour.

Meanwhile, chop in fennel and broccoli.

Heat equal parts Sugar and Vinegar (about 1/4 cup per lb of tortellini)til sugar dissolves and bring to a boil. Throw in fennel and broccoli. Remove from heat.

Cut the sausage then throw in the pan with some Olive Oil and brown (Just a few minutes)

Cook tortellini. (It's done when they begin to float.)
Drain and toss with veggies. Add sausage. Drain excess vinegar.

Add salt and pepper to taste. Sprinkle with dill.

I like to serve it with homemade Garlic Bread. Mmmmmm!