Name: Potato-and-Sausage Torrelli with Ragù
Yield: Makes 6 first-course servings
Ingredients: 10 to 11 ounces small white-skinned potatoes (about 3), unpeeled; 1 sweet Italian sausage; 1/2 cup freshly grated Parmesan cheese; 1/3 cup chopped fresh Italian parsley; 1 large egg; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground nutmeg; 3 cups all purpose flour; 4 large eggs; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 cup extra-virgin olive oil; 3 sweet Italian sausages, casings removed; 1 cup chopped celery; 3/4 cup chopped carrot; 3/4 cup chopped red onion; 2 tablespoons chopped fresh Italian parsley; 1 large garlic clove, minced; Large pinch of dried crushed red pepper; 2 cups chicken stock or canned low-salt chicken broth; 1/4 cup tomato paste; 1/2 cup (1 stick) butter; Freshly grated Parmesan cheese; Fresh Italian parsley sprigs

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Potato-and-Sausage Torrelli with Ragù

(Tortelli di Patate alle Salsicce con ragù)

The recipe makes more pasta dough than you'll need for the tortelli. Roll out the extra, and cut it into 1/2-inch-wide ribbons for pappardelle, 1/4-inch-wide ribbons for fettuccine, or any length and width you prefer. The pasta can then be used fresh, or it can be dried for use at a later time (leave the pasta on floured kitchen towels at room temperature until it is dry). Or use all of the dough for any recipe that calls for one pound of fresh pasta.

Recipe notes

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