Cheesy Sausage, Broccoli & Tortellini Toss

• 1 cup dried tricolor tortellini (about 1/2 of a 7-ounce package)
• 3 cups broccoli florets
• 8 ounces smoked Polish sausage, halved lengthwise and thinly bias-sliced (fully cooked)
• 1 tablespoon butter or 1 tablespoon margarine
• 1 garlic clove, very finely minced (or to taste)
• 1 tablespoon all-purpose flour
• 1/2 - 1 teaspoon caraway seed
• 1 cup milk or 1 cup half-and-half
• 4 ounces swiss cheese, shredded (1 cup)
• 1 tablespoon coarse grain mustard

1. In a Dutch oven or large saucepan bring salted water to a boil and cook tortellini for 10 minutes, stirring occasionally.
2. Add broccoli and sausage; return to boil.
3. Cook until pasta is tender but slightly firm and broccoli is tender-crisp, stirring occasionally (5 minutes).
4. Drain well; keep warm.
5. In a medium saucepan, melt butter and saute garlic for 1 minute.
6. Stir in flour and caraway seeds.
7. Add milk all at once.
8. Continue to cook and stir until thickened and bubbly.
9. Add cheese and mustard, stirring until cheese melts.
10. Pour sauce over tortellini mixture; toss to coat.

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

Taken from www.food.com/recipe/cheesy-sausage-broccoli-tortellini-toss-182503 (may not work)