tortiglioni con salsa di pelati (tortiglioni with

(2)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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.

(2)

Ingredients For tortiglioni con salsa di pelati (tortiglioni with

  • 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

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, 1/2 teaspoons salt and generous pinch of 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

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