Pasta with Carrot Sauce
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Background
Sugo di carote is a mild, economical Italian-style vegetable sauce. Slowly cooked carrots become naturally sweet, while onion, tomato, and cheese balance the purée.
Ingredients
- 400 g short pasta
- 500 g carrots, sliced
- 1 small onion, chopped
- 2 tablespoons olive oil
- 200 g canned tomatoes
- 250 ml vegetable stock
- 40 g Parmigiano-Reggiano
- Salt and black pepper
How to cook
- Soften onion in oil. Add carrots, tomatoes, stock, salt, and pepper; cover and simmer until very tender.
- Blend until smooth, adding water if necessary, then return to a low simmer.
- Toss with al dente pasta and cooking water. Finish with Parmigiano.