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Italian · Lunch, dinner

Pasta with Carrot Sauce

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

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

  1. Soften onion in oil. Add carrots, tomatoes, stock, salt, and pepper; cover and simmer until very tender.
  2. Blend until smooth, adding water if necessary, then return to a low simmer.
  3. Toss with al dente pasta and cooking water. Finish with Parmigiano.

Recipe photographs link to their original publishers.