The other day we realized that there were no recipes for pasta con la pomarola (tomato sauce) on this blog, so we had to fix the issue! Corzetti pasta with tomato sauce is one of those classic Italian dishes that’s impossible not to love. To give it more texture and depth we like topping corzetti alla pomarola with dollops of fresh ricotta cheese – this creamy addition will turn your everyday pasta dinner into a very special meal.
Corzetti Pasta with Tomato Sauce and Ricotta
500 gr tomatoes, peeled and deseeded
1 onion, finely minced
4 carrots, finely minced
1 celery stalk, chopped
100 gr fresh ricotta cheese
parmigiano reggiano cheese, grated
extra-virgin olive oil
salt and pepper
Cover the bottom of a large pan with good-quality extra virgin olive oil, add the onion and cook over low heat stirring constantly until soft (about 8 minutes). Add the carrots and celery and cook for another 10 minutes.
Add the tomatoes, cubed, and cook over medium heat for about 30 minutes, stirring often. Season with salt and pepper to taste. When the tomatoes are soft, remove from heat and puré them in a food processor to get a perfect pomarola.
Cook the corzetti pasta until al dente, drain and toss in the tomato sauce. Using a tablespoon, drop dollops of ricotta on top of the pasta. Sprinkle with grated Parmigiano Reggiano cheese and serve immediately.