Sausage, Broccoli and Pasta Toss (Bhg)

• 1 cup cheese tortellini (tricolor or plain, the dried kind)
• 3 cups broccoli florets
• 8 ounces Polish sausage, halved lengthwise and thinly bias-sliced (make sure it's the fully-cooked kind)
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon all-purpose flour
• 1 teaspoon caraway seed
• 1 cup milk
• 1 cup processed swiss cheese, shredded (4 ounces)
• 1 tablespoon coarse grain mustard

1. In a Dutch oven or large saucepan, cook tortellini in a large amount of boiling salted water for 5 minutes less than the time given on the package, stirring occasionally.
2. Add broccoli and sausage.
3. Return to boiling and cook about 5 minutes more or until pasta is tender but slightly firm and broccoli is crisp-tender, stirring occasionally.
4. Drain; keep warm.
5. Meanwhile, in a medium saucepan, melt butter.
6. Stir in flour and caraway seeds.
7. Add milk all at once.
8. Cook and stir until thickened and bubbly.
9. Add cheese and mustard, stirring until cheese melts.
10. Pour over tortellini mixture; toss to coat.

cheese tortellini, broccoli florets, sausage, butter, flour, caraway seed, milk, swiss cheese, coarse grain mustard

Taken from www.food.com/recipe/sausage-broccoli-and-pasta-toss-bhg-250084 (may not work)