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.
Continue reading “Farfalle with Velvety Carrot Sauce”
Rebecca Sherrow 