This corzetti pasta with zucchini and tomato ragú is a meatless primo piatto consisting in zucchini, carrots, celery and tomato sauce that offers lots of flavor and different textures. You can make it in spring and summer, when zucchinis are particularly tender and sweet or at the beginning of fall, when zucchinis are not at their best but still work well in robust sauces like ragú. Just like any sugo di carne, this ragù gets more delicious with a long simmering.
Corzetti pasta with zucchini and tomato ragú
Ingredients:
3 carrots
1 celery stalk
1/2 onion
1 can tomato sauce
5 zucchinis
Salt and pepper
Extra virgin olive oil
Parmigiano Reggiano
Wash and peel all vegetables and place in a cutter, then pulse until finely chopped. Cover the bottom of a large pan with extra virgin olive oil. Add the chopped vegetables and braise until tender. Then add the tomato sauce and let simmer on a low heat for about an hour. Season with salt and pepper.
In the meantime, prepare the corzetti pasta dough following your favorite recipe. You can either roll the dough with a pasta machine or by hand using a good sfoglina rolling pin.
Cut the corzetti using your stamp and then boil in salted water until al dente. Drain and toss with the zucchini and tomato ragú. Serve immediately with some grated parmigiano reggiano cheese.