Serves 8 to 10
• 7 Tbs. butter
• 1½ cups thinly sliced carrots
• 1 cup chopped green onions
• 1 large red onion, coarsely chopped
• ¾ cup thinly sliced radishes
• ½ cup coarsely chopped parsley, packed
• 2 Tbs. fresh, chopped basil
• 3 cloves garlic, crushed or minced
• 7 medium-sized tomatoes (about 3 cups chopped)
• 3 cups thinly sliced zucchini
• 1 large green bell pepper, seeded and diced
• 1½ cups dry white wine, or more to taste
• 2 tsp. salt
• 1 tsp. pepper
• 1 tsp. sugar
• 1 Tbs. flour
• 1 cup light cream
• 6 oz. tomato paste
• ½ cup grated Parmesan cheese
• 1½ lbs. shell noodles (conchiglie)
• garnish: additional Parmesan cheese
1. Melt 6 Tbs. butter in large saucepan and add the carrots, both the green and the red onions, the radishes, parsley, basil, and garlic. Sauté the vegetables, stirring often, until they begin to color—about 20 minutes. Cover the saucepan and simmer the vegetables for about 15 minutes.
2. Add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. Simmer the sauce, uncovered, for about 45 minutes to 1 hour.
3. In a small pot, melt 1 Tbs. butter and stir in the flour. Cook this roux for a few minutes over very low heat, stirring constantly. Heat the cream and stir it into the roux with a whisk. Add the tomato paste and whisk the mixture again until it is perfectly smooth. Stir it into the vegetables and wine, along with the grated Parmesan cheese.
4. Continue simmering the sauce over low heat, stirring often, until it is as thick as you want it to be.
5. Cook the shell noodles (conchiglie) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. Ladle as much of the sauce over them as you like, toss them, and serve immediately, with more grated Parmesan cheese.
