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🍰 Spicy Tomato Tortelloni with Mozzarella

841 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• onions, yellow 1 pc.
• chili pepper mix 0.5 pc.
• olive oil 2 tbsp.
• sugar 1 tbsp.
• balsamic vinegar, dark 2 tbsp.
• tomatoes, chopped 800 g
• salt pinch
• tortelloni with ricotta-spinach, fresh 750 g
• pepper, black ground pinch
• basil, fresh 20 g
• mozzarella 250 g

Instructions

1. 1. Peel the garlic cloves and the onion. Cut them into small cubes.
2. 2. Wash the peppers. Remove the seeds and cut the vegetable into fine cubes.
3. 3. Heat two tablespoons of olive oil in a pot over medium heat.
4. 4. Add the chopped vegetables to the pot. Sweat them for about two minutes until they become transparent.
5. 5. Add the sugar. Let it melt in the pot for about one minute.
6. 6. Deglaze the mixture with balsamic vinegar.
7. 7. Add the chopped tomatoes to the pot.
8. 8. Let the sauce simmer without a lid for about 15 minutes. Stir it occasionally.
9. 9. Put about five liters of water into a large pot. Salt the water generously.
10. 10. Bring the salted water to a boil with a lid on.
11. 11. Add the tortelloni to the boiling water.
12. 12. Cook the pasta for about eight minutes until they are al dente (firm to the bite).
13. 13. Wash the basil under running water.
14. 14. Shake the basil dry. Pluck the leaves off the stems.
15. 15. Pat the mozzarella dry with a kitchen towel.
16. 16. Shred the mozzarella into small pieces with your hands.
17. 17. Drain the tortelloni in a colander.
18. 18. Put the still moist pasta into a bowl.
19. 19. Mix the pasta with the tomato sauce.
20. 20. Season the sauce to taste with salt and pepper.
21. 21. Plate the tortelloni.
22. 22. Sprinkle the dish with the shredded mozzarella and the basil.
23. 23. Serve the pasta immediately and enjoy your meal!

Nutrition per serving

• kcal: 841
• Protein: 33 g · Fett/Fat: 38 g · Carbs: 92 g