PASTA: Penne With Winter Vegetable Sauce

[Guest guest]

* Exported from MasterCook *

 

Penne With Winter Vegetable Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 72

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Vegetables

Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 yellow onion -- chopped

2 carrots -- chopped

1 stalk celery -- chopped

1 red bell pepper -- chopped

2 garlic cloves -- crushed

14 ounces canned diced tomatoes

1 teaspoon dried savory

salt and freshly ground black pepper

1 pound penne

minced fresh flat-leaf parsley

 

Serves 4

 

Northern Italians favor fresh pasta ribbons such as linguine and fettuccine

to host their rich cream sauces, but I like to use different dried pasta

shapes to catch every drop of this rich sauce, made creamy with puréed

vegetables.

 

Heat the oil in a large saucepan over medium heat. Add the onion, carrots,

celery, bell pepper, and garlic. Cover and cook 10 minutes, stirring

occasionally. Add the tomatoes, savory, and salt and pepper to taste, and

cook 5 minutes longer. Place the vegetable mixture in a food processor and

purée, then transfer back to the saucepan and simmer over low heat for 10

minutes. Adjust the seasonings, adding a little stock or water if the

mixture becomes too thick. Cook the penne in a large pot of salted boiling

water, stirring occasionally, until it is al dente, about 8 to 10

minutes. When the pasta is cooked, drain it and place in a shallow sewing

bowl. Add the sauce, sprinkle with the parsley, and serve immediately.

 

Other pasta choices: ziti, rigatoni

 

- - - - - - - - - - - - - - - - - -