tortiglioni con salsa di pelati (tortiglioni with
(1 rating)
Tortiglioni is similar to rigatoni. If you can't find it in the market, you can substitute rigatoni. source unknown
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(1 rating)
Ingredients For tortiglioni con salsa di pelati (tortiglioni with
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10 sprigs flat leaf parsley
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one small carrot
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one half celery stalk
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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
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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
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1using kitchen string, tie together parsley, carrot, celery and Bay leaf. Set aside bundle.
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2In 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.
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3Using 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.
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4Remove 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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