Pancetta & Mushroom Tortellini

Wash and dry the fresh produce. Thinly slice the mushrooms. In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 4 to 5 minutes, or until lightly browned.

Add the sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the mushroom duxelles, tomato paste, garlic pesto, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sausage is browned and cooked through.

Carefully add the tortellini, spinach, and 1/4 cup of water (or 1/2 cup for 4 servings). Cook, stirring occasionally, 1 to 2 minutes, or until the spinach is wilted and the tortellini are heated through. Turn off the heat. Stir in the crème fraîche until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished tortellini garnished with the parmesan. Enjoy!