tortiglioni con salsa di pelati (tortiglioni with
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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.
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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 ounces
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fine sea salt
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freshly ground black pepper
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1 pound rigatoni or tortiglioni
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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
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kitchen string
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, 1/2 teaspoons salt and generous pinch of 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
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