Tortellini with salsiccia, fennel and dried tomatoes

Ingredients for 2 servings:

• 250 g tortellini with cheese filling from the refrigerated section
• 2 sausages
• 1 fennel bulb(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp, heaped fennel seeds
• some olive oil
• 75 ml white wine
• 75 ml vegetable stock, possibly more
• 100 g tomatoes, dried in oil
• 1 tbsp, heaped capers
• 2 tbsp parsley leaves, flat
• salt and pepper
• Sugar
• Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Press the sausage out of its skin and roughly chop it. Trim and wash the fennel, halve it lengthwise, and cut it into approximately 1 cm cubes. Peel and dice the onion and garlic. Roughly grind the fennel seeds. Heat the oil in a pan and fry the sausage, breaking it up further with a wooden spoon. Add the fennel, fennel seeds, onion, and garlic and sauté. Season with salt, pepper, and sugar. Deglaze with wine and a little stock. Cover and cook over low heat for about 5-10 minutes, depending on how crisp you want the fennel. Meanwhile, cook the tortellini according to the package instructions, drain, and set aside. Add the tortellini to the sausage and vegetable mixture along with the drained, finely chopped tomatoes and the capers. Heat briefly and season to taste. Fold in the coarsely chopped parsley and serve with the Parmesan.