Tortiglioni con salsa di pelati (Tortiglioni with

Lynnda Cloutier


Tortiglioni is similar to rigatoni. If you can't find it in the market, you can substitute rigatoni. source unknown

pinch tips: Perfect Pasta Every Time




10 sprigs flat leaf parsley
one small carrot
one half celery stalk
one bay leaf
3 tablespoons extra virgin olive oil
one medium onion, finely chopped
one can whole peeled tomatoes with 1/3 cup of their juices reserved, 35 outs can
fine sea salt
freshly ground black pepper
1 pound tortiglioni or rigatoni
2 tablespoons unsalted butter
1/2 cup freshly grated parmigiano-reggiano or grana padano cheese plus more for serving

Directions Step-By-Step

using kitchen string, tie together parsley, carrot, celery and Bay leaf. Set aside bundle.
In a wide heavy pan, heat oil over medium heat until hot but not smoking. Add onion and cook, stirring occasionally, five minutes. Do not Brown. Add parsley bundle, tomatoes and reserved 1/3 cup juices, and 1/2 teaspoons salt and generous pinch pepper.
Using a wooden spoon, stir sauce and break up tomatoes. Bring to a very gentle simmer and cook, stirring occasionally, one hour. When sauce is about 20 minutes from being done, bring a large pot of salted water to a boil.
Remove sauce from heat. Remove and discard parsley bundle. Cover sauce to keep warm.
Cook pasta in the boiling water until al dente. Drain and transfer to a large serving bowl. Add sauce, butter and cheese. Toss to combine well. Adjust seasoning to taste. Serve at once, sprinkled with extra cheese. Serves 4 to 6.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian