Try this inventive and healthy pasta with a hearty glass of our stainless steel chardonnay to cut the buttery richness of the carrots.
• 2 tbsp. olive oil
• 1 bunch of carrots, peeled and chopped (about 1 lb.)
• 2 garlic cloves, minced
• 1/4 onion, roughly chopped
• 1 lb. sausage, pork or rabbit
• 1 cup parmesan cheese
• 1 tsp. red pepper flakes
• 1 tbsp. porcini oil (optional)
• salt and pepper
• 1 lb. pasta
Heat a large skillet on medium. Add oil, and the sausage. Brown for about 5 minutes. In the meantime, bring a pot of water to a boil.
In a food processor, add the carrot and onion. Process until it is tiny pieces, about the size of large grains of rice. Add the garlic and pulse once or twice. Stir in the cheese and red pepper flakes. Start cooking the pasta by adding it to the water.
Add the carrot mixture to the sausage. Stir to mix and cook slightly, until warmed through. Add salt, pepper, and the red pepper flakes. Drain the pasta and reserve about a cup of the pasta water. Add a little of the water to the mixture until the sauce has a nice consistency.
Stir the pasta into the sauce and serve with a little more cheese on top and a dash of the procini oil.
