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Romagnoli Pasta Tools

handmade in Florence, Italy

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Corzetti Pasta with Carrot Ragout

2 December 2019 by Filippo Romagnoli

corzetti pasta with carrot ragout

Our corzetti pasta with carrot ragout is a superhealthy, unfussy recipe that we like to cook in these early December days, when the weather is finally chilly but we don’t want to overindulge in heavy dishes before Christmas feasting. A nutrient-packed corzetti recipe that will soon become a winter pasta family favorite.

You might not know that Italians are super passionate about ragout (we spell it “ragù”). Every region, city and family has their own version. Besides the traditional ragù di carne (meat ragout), many meatless adaptations exist – here in Tuscany, the so-called sugo finto (meaning fake sauce) is one of the most popular ones. Although our family’s love for any kind of ragù is equal, what makes our corzetti pasta with carrot ragout a lighter alternative is the absence of wine, which contributes to the dish’s lightness. If you wish to create a richer carrot ragout, just add a glass of Tuscan red wine (Chianti is a great choice) in place of the water.

Corzetti Pasta with Carrot Ragout

1 onion, finely minced
4 carrots, peeled and finely chopped
1 celery stick, finely chopped
2 tablespoons tomato paste
extra virgin olive oil
salt and pepper

Heat the extra virgin olive oil in a large saucepan and add the minced onion. Cook for a couple of minutes, stirring constantly, until translucent.

Now add the chopped carrot and celery and cook over medium heat for 2 to 5 minutes, stirring frequently. When the vegetables are softer, add the tomato paste and one glass of water. Season with salt and pepper and let simmer for about 15 – 20 minutes, until the carrot ragout is saucy. Add some extra water if the sauce is too dry and let cook some more.

Prepare your corzetti pasta, cook until al dente and drain. Toss the corzetti pasta with the carrot ragout. Serve immediately with some grated pecorino cheese.

Filed Under: quick & easy, vegetarian Tagged With: carrot, tomato

Pantry Corzetti Pasta

29 October 2019 by Filippo Romagnoli

pantry pasta

A few weeks ago we stumbled on the beautiful pictures of this zero-waste recipe from Bon Appetit and were inspired to replicate the “pasta svuotafrigo” – as we call it – with whatever we had at home. Our pantry corzetti pasta is a great solution when the fridge is empty, friends show up uninvited and you need to cook something equally delicious and satisfying for an emergency dinner. …

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Filed Under: vegetarian Tagged With: capers, pepper, tomato

Corzetti Pasta with Braised Green Beans

22 August 2019 by Filippo Romagnoli

corzetti pasta with braised green beans

In the summer, we often make fagiolini in umido (green beans stew) and use the leftovers as a delicious, veggie-filled sauce for corzetti pasta. …

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Filed Under: vegetarian Tagged With: green beans, tomato

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HELLO AND WELCOME TO ROMAGNOLI!

We’re a family of woodcarvers located in Tavarnelle Val di Pesa, a tiny town 20 minutes from Florence, Italy. We specialize in handcrafted wooden pasta tools such as corzetti stamps and rolling pins. We’ve been working as woodcarvers in Tuscany since 1918.

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ABOUT CORZETTI STAMPS

A corzetti stamp is a two-piece pasta tool: one piece is a pasta cutter, the other is an engraved stamp with a design that embosses itself on the pasta. Our corzetti stamps are handmade in our Tuscany-based workshop using quality woods and no paint or lacquer.

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Filippo Romagnoli
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