Tortiglioni con salsa di pelati (Tortiglioni with
1 photo of Tortiglioni Con Salsa Di Pelati (tortiglioni With
By
Lynnda Cloutier
@eatygourmet
1
Tortiglioni is similar to rigatoni. If you can't find it in the market, you can substitute rigatoni. source unknown
Rating:
★★★★★ 1 vote5
Comments:
Ingredients
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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
- 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, 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.
