Pasta entree - vegetarian
1 lb paccheri
1 24-oz bottle of Italian crushed tomatoes
7 oz fresh ricotta
1 carrot, chopped
1 small onion, chopped,
1 celery stalk chopped
2 tbsp extra virgin olive oil
2 tbsp chopped basil
Bring a very large pot of water to a boil.
While you wait, in a large non-stick saucepan (with lid) over medium heat warm olive oil and sautee chopped vegetables for about 3-4 minutes; add tomatoes and season with salt, lower to simmer, cover and cook for about 20-25 minutes. Add ricotta, stir and remove from heat.
When water boils, add salt and pasta and cook until al dente, about 10/12 minutes.
Drain pasta and arrange it in the saucepan, srinkle with chopped basil and sautee for 2-3 minutes.
Serve immediately sprinkled with Parmigiano, if you like it.
This recipe serves 4-6 people, depending on whatelse is gooing to be served.
- Paccheri are similiar to rigatoni, bigger, that flatten down after you cook them.
- You can also arrange them in an oiled baking dish, sprinkle with parmigiano and bake at 375 until golden.
- You can make your sauce with whole peeled tomatoes, if you like.
- Instead of tomato sauce, you can succesfully use meat sauce.