Pasta with ragĂą of lentils
Pasta con ragĂą di lenticchie
Pasta with ragĂą vegetarian red lentil, tomato, red wine and aromatic herbs.
Pasta with ragĂą of lentils offers a full-bodied vegetarian dressing, in which the peeled red lentils develop a creamy and dense consistency, suitable for wrapping tagliatelle fresh or rigatoniThe tomato gives balance and acidity, while the red wine contributes to the aromatic depth of the base. soffritto finely chopped builds the tasty base, supported by the scent of rosemary and bay leaf and completed by Parmigiano Reggiano grated. Cooking stewed allows the lentils to break down naturally, without the need to blend them, until they obtain a consistency that resembles that of a ragĂą ground. The result is a first course Nutritious and satisfying, perfect for lunch or dinner. The recipe is not definitively tied to a specific Italian region.
Instructions
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3 steps · natural Italian voice
Prepare the soffritto
8 minHeat the extra virgin olive oil in a large saucepan and add the finely chopped onion, carrot, celery, and garlic. Cook over medium heat for 8 minutes, stirring, until the vegetables are wilted and soft without taking on excessive color.
Cook the ragĂą
25 minAdd the rinsed red lentils and deglaze with the red wine, letting it evaporate. Combine the canned whole peeled tomatoes crushed, rosemary, thebay leaf and enough hot water to cover. Cook over medium heat for 20-25 minutes, until the lentils fall apart and the ragĂą it becomes thick and creamy.
Season the pasta
5 minCook tagliatelle or rigatoni in salted water until they are al denteDrain the pasta, season it with the ragĂą of lentils and serve it with Parmigiano Reggiano grated generously.
Chef's Tips
Cooking red lentils without blending them naturally results in a creamy, grainy consistency, similar to ground meat.
Ingredients
- (14.11 oz) 400 g of tagliatelle or rigatoni
- (7.05 oz) 200 g hulled red lentils
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 cloves of garlic
- (6.76 fl oz) 200 ml red wine
- (14.11 oz) 400 g of canned whole peeled tomatoes
- Rosemary as needed
- Bay leaf as needed
- Extra virgin olive oil as needed
- Salt as needed
- Pepper as needed
- Parmigiano Reggiano grated as needed
- (1 tbsp) 1 tablespoon Of tomato paste
- Worcestershire sauce as needed
⚠️ Automatic ingredient-based detection. Always check product labels.
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