Tortiglioni con salsa di pelati (Tortiglioni with

Lynnda Cloutier


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 votes



  • ·
    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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About Tortiglioni con salsa di pelati (Tortiglioni with

Course/Dish: Pasta
Regional Style: Italian

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