8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
Kosher salt
1 pound penne rigate pasta
1/2 cup grated Parmigiano-Reggiano, plus more for serving
3 to 4 tablespoons butter
Instructions
Heat a medium nonreactive saucepan over medium-
high heat. Add 1/3 cup of the oil and the
garlic, and reduce the heat to medium. Cook the
garlic, stirring often and mashing gently with
a wooden spoon, until golden brown and
beginning to soften, 5 minutes. Add the basil,
tomatoes and their juices, the carrots and
cheese rinds. Stir with a wooden spoon to
combine. Bring to a simmer and adjust the heat
to maintain a simmer. Cook for 35 minutes
stirring occasionally to prevent sticking. Add
1 teaspoon of the salt. Remove from the heat
and cool slightly.
Remove the rinds, carrots and basil. At this
point you can use an immersion blender to puree
slightly or leave it as a chunky sauce.
Bring a large pot of salted water to a boil.
Cook the penne 2 minutes less than the package
directions. Meanwhile, rewarm the sauce in a
large, straight-sided skillet set over medium
heat. Using a spider, strain the pasta from the
water and add it directly into the pan with
sauce, reserving 1/2 cup of the pasta water.
Before stirring, sprinkle the pasta with the
grated cheese. Toss the pasta, cheese and sauce
together. Add the butter, the remaining 2
tablespoons olive oil and the reserved pasta
water and continue to cook until the sauce is
creamy and the pasta is al dente. Serve topped
with more cheese if desired.
Originally Submitted
3/9/2020
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