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Tortelli of Potato and Chives All' Arrabbiata by Mario Batali

553 Tortelli of Potato and Chives All Arrabiata
A spicy red sauce on your pasta is simply perfetto!
skill level
Easy
time
30-60min
servings
6
cost
$
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A spicy red sauce on your pasta is simply perfetto!
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ingredients
  • 4 Russet Potatoes (boiled 40 minutes and peeled)
  • 1/2 cup Grated Parmigiano-Reggiano
  • 1/2 cup chopped Chives (plus more to garnish)
  • 1 recipe Basic Pasta Dough
  • 1/2 cup Extra Virgin Olive Oil plus 2 tablespoons
  • 1 Red Onion (cut into 1/4-inch dice)
  • 2 cloves Garlic (thinly sliced)
  • 1 tablespoon Red Pepper Flakes
  • 1/4 cup Tomato Paste
  • 1 - 14 ounce can Whole Peeled Tomatoes (crushed by hand)
  • Freshly grated Parmigiano-Reggiano to serve
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 Russet Potatoes (boiled 40 minutes and peeled)
    1/2 cup Grated Parmigiano-Reggiano
    1/2 cup chopped Chives (plus more to garnish)
    1/2 cup Extra Virgin Olive Oil
    In a mixing bowl, crush Potatoes with a masher until smooth.  Add Cheese, Chives, and Olive Oil, and mix well.
  • 2
    1 recipe Basic Pasta Dough
    Potato Mixture
    Roll out Pasta to thinnest setting and cut into 4-inch squares.  Place 1 tablespoon of Potato Mixture in center of each square.   Fold opposite corners of each square together and press firmly to seal and form a triangle.  Bring the opposite points of the triangle together and press firmly to meld.  Continue until all pasta is stuffed and formed into Tortelli.
  • 3
    Kosher Salt
    Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons Kosher Salt.
  • 4
    2 tablespoons Extra Virgin Olive Oil
    1 Red Onion (cut into 1/4-inch dice)
    2 cloves Garlic (thinly sliced)
    1 tablespoon Red Pepper Flakes
    1/4 cup Tomato Paste
    1 - 14 ounce can Whole Peeled Tomatoes (crushed by hand)
    Place remaining Extra Virgin Olive Oil in a 12 inch sauté pan with Onion, Garlic and Chili Flakes and cook until softened, about 2 minutes. Add the Tomato Paste and cook for 1 minute, then add the Crushed Tomatoes. Bring to a boil, lower to a simmer and cook 10 minutes, and then remove from the heat.
  • 5
    Prepared Tortelli
    Drop the Tortelli into the boiling water and cook 2-3 minutes until tender and just cooked through.
  • 6
    freshly grated Parmigiano-Reggiano
    Chives
    Remove the Tortelli and toss into the pan with the Tomato Sauce and place over medium-low and cook 1 minute, until nicely combined, then place on a warm platter and serve immediately garnished with more Chives and grated Parmigiano-Reggiano.
 
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