Pasta with Caramelized Carrot Sauce

Pasta with Caramelized Carrot Sauce

I think I’m getting boring. I think I’m in a food rut. The only issue is this rut is so delicious. Pasta, vegetables, cheese. Simple, yet thorough. Hearty, yet not overbearing. Easy, yet complex. Less than two weeks ago I was going on and on about pasta and roasted root vegetables. I’ll be the first to admit that this recipe isn’t too terribly different, but it sticks with carrots and lets them linger in the pot until they get caramelized and delicious. Pureeing the mixture combines the pasta and the veggies with a creamy sauce, that when topped with stringy cheese, is wholeheartedly irresistible.

Pasta with Caramelized Carrot Sauce Pasta with Caramelized Carrot Sauce

So, sometimes curious friends ask me how I have so much time to cook. Well, I’m in college. Despite what anyone tells you, we have a lot of free time. It’s just how we spend it that differs. I spend mine celebrating the little moments in the kitchen, like when I don’t cry while dicing an onion. Or when I flip a grilled cheese perfectly. I unwind through food. I celebrate myself and others through food. I begin a good day with food. I salvage a bad day with food. The steady motions of prepping and chopping vegetables bring me back down to earth. The sweet aromas that slowly rise out of a simmering pot inspire grumbles in my stomach. Adding heat to something is like adding a little miracle. Cooking relaxes me, melts the stress of the day away, and re-centers me. I always feel better after cooking, and even better than better after eating. So that’s that.

Pasta with Caramelized Carrot Sauce

Pasta with Caramelized Carrot Sauce

Pasta with Caramelized Carrot Sauce

Serves: 2

Pasta with Caramelized Carrot Sauce

Ingredients

1 cup carrots, chopped (1 large, 2 medium)
1 small yellow onion, diced
1 tbsp olive oil
salt and pepper, to taste
1 cup chicken or vegetable stock
2 tsp sugar
1 tbsp cider vinegar
8 oz penne pasta
parmesan cheese and toasted breadcrumbs to top
fresh rosemary for garnish

Directions

Heat the olive oil in a medium saucepan over medium heat. Add the carrots, onion, salt and pepper. Reduce to low and cook for 25-30 minutes until vegetables are browned. Stir in stock, bring to a boil, and then reduce to a simmer for another 10 minutes, until liquid is reduced by half. Puree mixture with an immersion blender, blender, or food processor. Stir in sugar and cider vinegar.

When the sauce is about halfway done, cook the pasta according to directions. Drain and mix into the pot with the sauce when sauce is finished.

Optional: toast 1/4 cup breadcrumbs in a small pan with a small pad of butter. Top pasta with breadcrumbs, lots of parmesan cheese, and fresh rosemary. Enjoy!
http://mackincheese.com/pasta-with-caramelized-carrot-sauce/

3 Thoughts on “Pasta with Caramelized Carrot Sauce

  1. Bit, this looks great….with all my experience with Italian cooking …you made my mouth water… I love cooked carrots….never though them alone (well not alone but the main ingredient) in a sauce for pasta…love it ….& will try…. I have a great recipe for itlaian meatball soup if you would like…was my Mom’s favorite. 🙂

  2. This looks delicious! I added it to my pinterest board for recipe inspirations.

    • Thought I’d stop back in and let you know I made this for dinner tonight. I love the kick of the apple cider vinegar! I substituted a bit of sweet chili sauce for the sugar, and I really liked the way it turned out. I’ll make this again for sure, thanks for the recipe!

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