Tortiglioni con salsa di pelati (Tortiglioni with

1
Lynnda Cloutier

By
@eatygourmet

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

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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

How to Make Tortiglioni con salsa di pelati (Tortiglioni with

Step-by-Step

  1. using kitchen string, tie together parsley, carrot, celery and Bay leaf. Set aside bundle.
  2. 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.
  3. 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.
  4. 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.

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About Tortiglioni con salsa di pelati (Tortiglioni with

Course/Dish: Pasta
Regional Style: Italian




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