- 2 (28 oz.) cans Cento San Marzano peeled tomatoes
- 3-4 carrots, peeled and diced
- 5-6 stalks celery, diced
- ½ large sweet onion diced
- 1 bay leaf
- 2 cloves garlic (optional) diced
- half-and-half cream (optional)
- 1 12 oz. box of Ronzoni SuperGreens rotini
- Grated cheese of your choice
Start this sauce with several hours to spare so you can use the slowcooker to get a nicely developed full flavor from the tomatoes. At lunchtime, I was dicing onion, carrot and celery to a tuna salad and realized I should just go ahead and dice all the veggies to use them to start a veggie pasta sauce. My family calls this “V8” sauce and it’s wonderful on tortellini. It also is great with spaghetti or, as this evening turned out, with a SuperGreens rotini.
Saute the diced carrot-celery-onion in a tablespoon of olive oil or grapeseed oil in a large pan. Cover and let soften over a low flame. (About 10-15 minutes, stir a little in the interim.) Using a spatula, pull the softened veggies into the slow cooker. Add tomatoes with a sprinkle of dried parsley and the bay leaf. Set the low and cover. Walk away. Do your thing. Come back about four hours later, stir, add salt and pepper, turn up to high and walk away. An hour or two later, turn back to low. Spoon through to find the bay leaf and remove. Then mix the sauce with an immersion blender. Add a quarter-cup of half and half (optional, but really good). Cook pasta according to directions, drain and place in a pasta bowl. Add a pat of butter (optional, but nice!). If you are going to add grated cheese, do so now to melt it into the pasta. Finally, ladle over with sauce. Be sure not to over-sauce pasta. This is not soup. Ladle and gently stir to ensure a good pasta to sauce balance. Place in bowls.