This silky, vibrant carrot sauce offers an elegant, refreshing twist on your traditional tomato marinara. Tossed with a whimsical pasta shape (I use farfalle, which mean butterflies in Italian), it becomes an exquisite—and incredibly simple—springtime dish. I made this on repeat when my children were toddlers — it’s an effortless way to weave nourishing, hidden vegetables into mealtime without a fuss. The method is beautifully straightforward: gently sauté garden-fresh carrots and fragrant garlic in butter, then let them simmer in savory chicken broth and a dollop of tomato paste. Once the carrots are perfectly tender, purée them into a smooth, velvety dream sauce. I love folding in sweet Italian sausage for added depth, but it is equally spectacular kept vegetarian.

Farfalle with Velvety Carrot Sauce

• 1 TSSP extra virgin olive oil
• 16 oz (1 lb) bulk sweet Italian sausage
• 2 TBSP unsalted butter
• 1 lb (6-7) carrots, peeled and thinly sliced
• 3 TBSP tomato paste
• 4 cloves garlic, minced
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 cups chicken or vegetable broth
• 1 lb (16 oz) mini farfalle pasta
• freshly grated parmesan cheese
• fresh parsley and basil, chopped

Heat the olive oil in a large skillet over medium heat. Cook the Italian sausage in the oil, breaking it apart, until cooked through and brown. Transfer to a paper towel lined plate.

In the same skillet, melt the butter and add the carrots. Saute for 8-10 minutes over medium heat, until the carrots start to soften. Stir in the minced garlic and cook 30 seconds longer. Stir in the tomato paste, salt, black pepper, and red pepper. Cook a minute longer, until fragrant and the tomato paste begins to caramelize. Stir in the broth and cover. Cook 10 minutes longer.

Meanwhile, cook the pasta in boiling, salted water until al dente. Reserve 1 cup of pasta water. Drain the pasta and set aside.

After the carrots have simmered for 10 minutes, puree until smooth and velvety using a blender or an immersion blender. If using a blender, remove the center insert of the lid and cover loosely with a kitchen towel. Use extreme caution, as hot liquids will expand when blended.

Toss the hot pasta with the carrot sauce, adding the pasta cooking water, a few splashes at a time, as needed to create a creamy sauce that thoroughly coats the pasta. I use about 1 cup of cooking water. Add in the cooked sausage and mix well.

Spoon the pasta into pasta bowls and top with the parmesan and herbs.