Tortiglioni con salsa di pelati (Tortiglioni with

Lynnda Cloutier


From Tastes of Italia,I think, but this recipe has been hanging around our house for a long time. Just the way my mom used to cook.

pinch tips: How to Mince Garlic


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 ounces
fine sea salt
freshly ground black pepper
1 pound rigatoni or tortiglioni
2 tablespoons unsalted butter
1/2 cup freshly grated parmigiano-reggiano or grana padano cheese, plus more for serving
kitchen string

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, 1/2 teaspoons salt and generous pinch of 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

About this Recipe

Course/Dish: Pasta
Regional Style: Italian