Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Testaroli the addition of olive oil, Pecorino cheese, Parmigiano-Reggiano, garlic and basil. Significant amounts of sauce may absorb into testaroli. A very similar dish is "falsi testaroli al ragù" (English: "false testaroli in ragù"), which is prepared using sliced pasta dough and does not involve the use of a batter or cooking on a "testo". It is served with a ragù, an Italian meat-based sauce. Testaroli Testaroli, sometimes referred to as testarolo, is a type of pasta or bread in Italian cuisine that is prepared using water, flour and salt, which is sliced into triangular shapes. A common dish in the