If you grew up in an Italian household, you probably know that in the months right after the holiday season, your pantry will be stocked with endless packages of lentils, lenticchie. Lentils are considered to bring good luck in Italy and they are profusely given as gifts for Christmas.
Their presence is mandatory throughout the holidays, but especially on New Year’s Eve menu. If you find yourself with too many lentil packages in the pantry, try our corzetti pasta with lentil ragú. Hearty and rich, this vegetarian ragú is ideal for corzetti because the intricate design of the Ligurian traditional pasta shape absorbs the sauce deliciously, offering an explosion of flavor in the mouth.
Corzetti Pasta with Lentil Ragù
200 gr boiled lentils
1 small onion, finely chopped
2 carrots, chopped
1 celery stalk, chopped
500 gr Tomato Sauce
Extra virgin olive oil
Salt and pepper
Start by preparing the lentil ragú. Heat a few tablespoons of extra virgin olive oil in a large saucepan. Add the chopped onion and cook for one minute, stirring frequently. Now add the minced carrot and celery. Cook on medium heat for about 10 minutes or until soften.
Stir in the boiled lentils and cook for one minute. Add the tomato sauce and season with salt and pepper. When the tomato sauce starts boiling, lower the heat to a minimum and cook for 30 minutes or until the lentil ragú is thick and nice.
Cook your corzetti pasta until al dente, then drain and toss with the vegetarian ragú. Serve with freshly grounded pepper and some extra virgin olive oil.