WEEKDAYS 1e|12c|p

Tortelli of Potato and Chives All' Arrabbiata

Mario Batali
Servings: 6
30 to 60 min
Part 1 of 2

A spicy red sauce on your pasta is simply perfetto!

  • Ingredients
  • step-by-step directions
Tortelli of Potato and Chives All' Arrabbiata
  • 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
  • In a mixing bowl, crush Potatoes with a masher until smooth.  Add Cheese, Chives, and Olive Oil, and mix well.
  • 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.
  • Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons Kosher Salt.
  • 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.
  • Drop the Tortelli into the boiling water and cook 2-3 minutes until tender and just cooked through.
  • 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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