What I lack in kitchen skill I make up for in ingredient access, namely in that being near an Italian grocery colossus allows me to buy ingredients (mutti passata, the above listed tortellini, etc.) more impressive than the actual dish.
Just by scrolling the page, this entire project looks incredibly accomplished and sophisticated, not at all unlike certain other people who somehow find time to mix and roll handmade pasta dough in their giant open-plan granite kitchens because they have loads of money and no job.
But this tortellini came from a bag. I used the fancier names of the other items to match the level of effort a dish of this supposed complexity would require.
Effortful time: 10 minutes
Total time: 25 minutes
- 12 oz. fancy tortellini — the chicken-mozzarella was nice, a+ would buy again
- 2 tbsp. garlic olive oil
- 1 1/2 cups white wine
- 1 giant bunch broccoli rabe
- 1 can cannellini beans, drained and rinsed
- 1/2 cup chicken broth
- 1 cup white wine
- Red pepper flakes
- Salt + pepper
- Rinse the broccoli rabe, and leave some water on it. Toss it in a big, deep sauté pan over low heat, and salt. Add roughly 1 tbsp. of garlic olive oil. Cover and steam for 4 minutes.
- Once there's some wilt happening, add the cannellini beans, wine, and chicken broth. Season with red pepper flakes and oregano.
- Add the tortellini. Instead of boiling, this will steam, but it will still cook all the way. Add enough wine to get the tortellini at least halfway submerged, re-cover, and simmer on low for 9-10 minutes.
- Everything will finish up at the same time, no draining. Ladle into a bowl. Feel artisanal. Pinkies up.
- Remember that you probably should be drinking water because this has about 300% of the recommended daily value of sodium.