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


★★★★★ 1 vote



  • ·
    10 sprigs flat leaf parsley
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    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

How to Make Tortiglioni con salsa di pelati (Tortiglioni with


  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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