Impress your friends and family (or even people you don’t particularly care for) with this simple, yet ultra-flavorful pasta.
Why has this seemingly generic dish taken on my name? I do not know! Feel free to call it whatever you like, but know in your heart you got the recipe from me.
- 1 lb cavatappi pasta
- 2 tbsp + 1 tbsp salt
- 1 ¼ cup chopped carrot
- 1 ¼ cup chopped celery
- ½ cup chopped onion
- 28 oz can of whole, peeled tomatoes
- 1 tbsp butter
- ½ cup cream
- 1 cup grated Parmesan
- Put the water on the boil and add 2 tbsp of salt.
- Chop the carrots, celery, and onion into small, uniform pieces. Set aside.
- Drain tomatoes, then tear them into small pieces. Set aside.
- Melt butter in a skillet over medium heat.
- Toss in carrot, celery, and onion. Stir occasionally, until carrots start to soften. About 5 minutes.
- Pour in tomatoes and the remaining salt. Stir, and let sit for about three minutes.
- Pour in cream, stir, and wait for it to reach a light boil.
- Stir in Parmesan, and reduce to a simmer.
- Toss pasta into the pot and boil according to direction. You want to time the sauce so the cream can reduce a bit. Right about 15 minutes.
- Drain pasta; give it a quick, light toss in the colander; throw it back in the pot; pour the veggie/cream mix over it. Stir well.
Serve with a generous sprinkle of Parmesan on top.
Pancetta goes well with the recipe, too. Chop some up, toss it into skillet after step 2, and let it lightly crisp before following the subsequent steps.