Sunday, July 23, 2017

7-23-17 Campanelle with creamy carrot sauce

Cooking as much pasta as I do, it is hard to always come up with something different.  It occurred to me today that I have never used carrots as the main ingredient in a sauce. (They are part of a Bolognese sauce, and have been used with other roasted veggies, but never as the main player.)  Tonight we changed that.


1.     Campanelle pasta
2.     Carrots- sliced (3 medium carrots)
3.     Sundried tomatoes coarsely chopped
4.     Butter
5.     Shallots
6.     Garlic
7.     Olive oil
8.     Fresh basil and sage
9.     Sweet vermouth
10. Heavy whipping cream


The first thing I did was to nuke the sliced carrots with a bit of water in the microwave for 4 minutes.  Cook the shallots and garlic in olive oil until soft, and add the carrots, sage, butter, and tomatoes and cook over medium heat.  When the carrots are soft (the timing here is not critical-more of a personal judgment or preference.) add the vermouth and allow it to cook off.  Several minutes before the pasta is ready add the cream and stir well.  Then add the pasta with some pasta water, and garnish with fresh basil.

I used sweet vermouth because I couldn’t fine the brown sugar in our pantry.


OMG THIS WAS GOOD – he said with all due modesty. Patience loved it, and she is the "go to" food critic.  We will definitely add this to our "must serve to guests" list.

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