Lentil Ragu with Rigatoni

Name: Lentil Ragu with Rigatoni
Ingredients: 1 cup Castelluccio lentils, picked over for any debris or stones, if Umbrian lentils are unavailable, substitute Lentil du Puy; 1/3 cup each carrots & celery cut into small dice; 1/3 cup diced onions; 4 cloves garlic, sliced thinly; 2 bay leaves, fresh if you have them; 5 Tbsp. EVOO; ¼ – ½ tsp. Peperoncino, or to taste (chili flakes); ½ cup dry white wine; 1 Tbsp. tomato paste; 2 ½ cups tinned Italian plum tomatoes, diced, crushed by hand, not in the processor; 1 – 2 tsp. sea or kosher salt; 1 lb. Rigatoni or other tubular shaped pasta; 5 – 6 leaves Fresh basil, torn or shredded; 2 Tbsp. chopped Italian parsley; EVOO; ½ – 1 cup freshly grated Pecorino cheese

www.oracibo.com

Discover a delicious Lentil Ragu with Rigatoni, inspired by Deb Mele and Lidia Bastianich. Perfect vegetarian comfort food using Castelluccio or Du Puy lentils. Enjoy!

View full recipe on www.oracibo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.

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Ingredients

1 cup Castelluccio lentils, picked over for any debris or stones, if Umbrian lentils are unavailable, substitute Lentil du Puy
1/3 cup each carrots & celery cut into small dice
1/3 cup diced onions
4 cloves garlic, sliced thinly
2 bay leaves, fresh if you have them
5 Tbsp. EVOO
¼ – ½ tsp. Peperoncino, or to taste (chili flakes)
½ cup dry white wine
1 Tbsp. tomato paste
2 ½ cups tinned Italian plum tomatoes, diced, crushed by hand, not in the processor
1 – 2 tsp. sea or kosher salt
1 lb. Rigatoni or other tubular shaped pasta
5 – 6 leaves Fresh basil, torn or shredded
2 Tbsp. chopped Italian parsley
EVOO
½ – 1 cup freshly grated Pecorino cheese