Rich and Pretty Pasta Sauce
1 (28 ounce) can whole or chopped tomatoes
2 cups carrots, roughly chopped
1 large onion, roughly chopped
1 celery stalk, roughly chopped
2 teaspoons sugar
1 bouillon cube
salt and pepper, to taste
1/2 cup olive oil
crushed red pepper flakes, to taste (optional garnish)
pasta, to serve
1. Except for olive oil and red pepper flakes, put everything in a saucepan and cook on medium heat until carrots are tender. Puree with a hand blender.
2. Add olive oil and whiz again with the hand blender for about 15 seconds.
3. Simmer for 20 to 30 minutes.
4. Give it a final whiz with the hand blender (careful, it's hot!) and serve over pasta garnished with red pepper flakes.
This is a rich, subtle sort of sauce that is also very pretty. The red pepper flakes add a bit of heat and also compliment the sauce's vibrant orange color.
Source of recipe: A friend of mine gave me this recipe.
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Made this sauce for dinner last night. I was skeptical but have to say that after adding the olive oil and blending it smooth and letting it simmer, it was delicious. I used diced Italian canned tomatoes and may have used a bit more carrots than the recipe asked for. Interesting color and nice variation from jarred spaghetti sauce. The recipe makes a lot of sauce for just one person. I will try freezing a small portion to see how it holds up. Thanks Boston Snorter :)
I made this, but didn't have any tomatoes. I used a half cup of lentils and added the other ingredients. It wasn't the prettiest looking sauce, but it sure tasted good. I'll try it again with the tomatoes. Thanks for the idea!