Orange You Glad for Pasta?
Carrot and Garlic Fettuccine with Creamy Passata Sauce
35 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Rooted in rustic Italian cucina povera, this dish lets humble carrots shine in a garlicky passata sauce, made luscious with a splash of cream. You'll learn the not-so-secret technique of blooming garlic and how a little cream turns tomato sauce into velvet.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Reserve 1/2 cup pasta water before draining.
- 02Meanwhile, heat olive oil in a large skillet over medium heat. Add diced carrots and a pinch of salt. Sauté until carrots soften and start to caramelize, 6 to 8 minutes.
- 03Add the minced garlic to the skillet. Stir constantly for 1 minute until fragrant, being careful not to brown it.
- 04Pour in the passata and vegetable stock. Stir to combine, then bring to a gentle simmer. Cook uncovered for 8 minutes, stirring occasionally, until the sauce slightly reduces and carrots are tender.
- 05Reduce heat to low. Stir in the cooking cream and butter until fully incorporated and the sauce becomes silky.
- 06Add drained pasta to the skillet and toss to coat. If the sauce seems too thick, add reserved pasta water a couple tablespoons at a time until it glides onto the noodles.
- 07Stir in half of the parmesan and most of the parsley. Cook for 1 more minute until everything is glossy and well mixed. Season with salt and black pepper to taste.
- 08Divide among bowls. Top with remaining parmesan and parsley. Serve immediately.
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