Tortiglioni con salsa di pelati (Tortiglioni with
|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|
Pinched by CathyCat67, and 25 more.
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Directionsusing 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.