Tagliatelle in a Pink Sauce
1 package of Tagliatelle
1 14oz La Valle Italian peeled tomatoes
2 tablespoons La Valle Extra Virgin Olive Oil
½ pint of Milk (2% or skimmed)
3 tablespoons grated Parmesan
2 tablespoons flour
- Boil 4 liters of water with 2 tablespoons of salt and then add pasta and cook until al dente.
Meanwhile finely chop the onion, carrot and celery. In saucepan add oil and, sauté the vegetables for a few minutes then add the chopped tomatoes. Add salt and let cook for 20 minutes, stirring occasionally.
In another saucepan melt the butter and add the flour, milk and a pinch of salt. Stirring over low heat to thicken, then stir it into other saucepan with the tomato and vegetable sauce.
- Drain the macaroni once cooked al dente and pour into a bowl and mix with the sauce. Add Parmesan cheese, mix well and serve!