500g cooked and drained tortellini
-1 cup of flour
-1 cup Italian parmesan breadcrumbs
-1 cup of crushed country cheddar sun chips
Chives to serve
Ingredients Arrabiata sauce:
One can of crushed tomatoes 796ml
-1 finely chopped French shallot
-2 tbsp finely chopped garlic
-1 tablespoon Firebarns Original
-1 drizzle of olive oil
-1/2 cup coarsely chopped basil
Salt and pepper to taste
In 3 separate bowls, stir in flour, eggs and mix bread crumbs and crushed chips in the last bowl. Dip the tortellini individually in the flour, egg and breadcrumb mixture.
On a cookie sheet covered with parchment paper, spread the tortellini and bake at 425F for 10 to 15 minutes.
In a saucepan over medium heat, sauté the garlic and shallot for 2 to 3 minutes. Add remaining ingredients and simmer over medium heat for about 10 minutes.
Sprinkle tortellini with chives and serve with Arriabiata sauce.