NEW YORK(CBS2) — In this edition of Tony’s Table, host Tony Tantillo serves up a hot dish for a cold night.
Pasta with Lentils and Potatoes
8 oz. Lentils
6 oz. Chicken Stock
1 Large Yukon Gold Potato
2 oz. Chopped Shallots
8 oz. Rigatoni Pasta
3 ½ oz. Olive Oil
Add Rigatoni to a pot and boil for 8-10 minutes. Set aside.
In a sauce pan, add olive oil, sliced potatoes and chopped shallots. Cook until slightly brown. Add lentils and cook one minute. Add chicken stock and boil. Reduce heat 20 percent and add pasta. Cook 2-3 minutes and serve.
(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)