tortiglioni con salsa di pelati (tortiglioni with

Name: Tortiglioni con salsa di pelati (Tortiglioni with
Cuisine: Italian
Ingredients: - 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

(2 RATINGS)

22 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Oct 4, 2012

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

- 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

Step 1

using kitchen string, tie together parsley, carrot, celery and Bay leaf; set aside bundle.

Step 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.
Step 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.
Step 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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