Tortiglioni will always be one of my favourite types of pasta and they are perfect for pink sauce. It is creamy and the perfect alternative to the standard tomato sauce. Your kids will love it! Instead of pasta, you could try it also with gnocchi (potato dumplings). Tip: Instead of adding just parmesan, try the mix with pecorino or get salted ricotta which is firm enough to grate and it taste delicious. Also, if you find it, try Italian cooking cream instead the standard double cream as it really makes the difference to this dish.
Serves about 4 people
2 cans chopped tomatoes
1 large clove of garlic, finely chopped
15g chiffonade of basil
A bit of extra virgin olive oil
Freshly grated parmesan
Double cream (enough to create a pink sauce. For 2 cans of chopped tomatoes, I generally add 200g of double cream).
Fill a large pot of water and bring to boil.
In a saucepan, sauté the chopped garlic for 1 minute or less, add the cans of chopped tomatoes, salt, pepper and basil.
Put the tortiglioni to cook and just before draining it, add the double cream to the tomato sauce.
One advice I can give when cooking pasta, is never to follow the cooking time written on the pack or you will end up cooking it too much. Pasta should always be “al dente”.
Serve with parmesan.