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tortiglioni con salsa di pelati (tortiglioni with

(2 ratings)
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 ratings)

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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