I saw this “Spicy Carrot Rigatoni“ on Bon Appetit the other day, realized it was a pasta sauce made from carrots, and… For those of you who know me well, you know what I said next: Say less!!! Carrots as a pasta sauce?? With Calabrian chiles??? Come on. It was made for me.
Just like the last time I made a Bon Appetit pasta recipe, I read the recipe once and got overconfident. This time, it was before I went grocery shopping. I had in my head that all I needed was carrots. Then I got back, re-read the recipe, and realized I didn’t even get carrots that still had the greens on top (as required in the original recipe). I didn’t get pine nuts either, and I only got an 8oz box of pasta instead of a 16oz. All in all… a very 20-something moment for me. But, I’m putting a spin on it: shopping for one is hard enough, much less without getting ingredients just to use a tablespoon of them. So this is just the economic version of the Bon Appetit recipe.
And, I kind of switched things up a lot. Once I realized I couldn’t follow the recipe exactly, it became an improv exercise. I added caramelized onions (who wouldn’t?), and some more seasoning (herbs de Provence pairs well with Calabrian chiles!), and got rid of the herby topping.
At first glance, I was worried this might be a really complex recipe, but actually it is very simple if you have a food processor. Steam the carrots, then blend in a food processor with the rest of the ingredients. Pasta boils, add the sauce to the pasta and finish it off with some pasta sauce to make it creamier. Simple!
I thought this might be really spicy when I sampled the sauce before it was done, but adding the pasta water at the end really helped texture-wise and spice-wise. I found it to be the perfect level of spiciness. I think curry paste could also be a good substitute for the Calabrian chiles in this, if you’re not a fan or don’t know where to get Calabrian chiles. Personally though? Calabrian chiles are like my new favorite spice. Can’t have enough of them.
And, as with all pasta recipes, of course there is room to add protein. I just added meatballs to my serving, since I was making this for one and keeping the leftovers. But, I think adding some sausage or chicken to the sauce would work really well too.
I often think recipes should be “added to my rotation” to make more often, but very few actually make it. Sometimes, it’s because they’re too time consuming. But often, I think I just forget about them, or don’t keep the ingredients around. But this recipe? I definitely want to keep it in my back pocket. And I keep all the ingredients around except for whole carrots. So I have no excuse!
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PinIngredients
For the pasta:
- 1 lb. carrots (6–8 medium) with tops, peeled and cut into 1″ pieces
- 1/2 onion, diced
- 4 garlic cloves
- 1 tbsp butter
- Kosher salt, freshly cracked black pepper, to taste
- ½ cup grated Pecorino Romano or Parmesan, plus more for serving
- ¼ cup water
- ½ cup extra-virgin olive oil
- 1 Tbsp. chopped jarred Calabrian chiles in oil
- 1/2 teaspoon herbs de Provence (or, other Italian seasonings)
- 8 oz. dry pasta of choice
For serving:
- Meatballs or other protein of choice
- Ricotta cheese, optional
Instructions
- Set up a steamer over medium heat and bring water to a low boil. Chop your carrots and add to the steamer to cook until very tender, 12-15 minutes.
- Meanwhile, dice your onion and put into a pan with the butter and garlic. Cook until browned/caramelized.
- Transfer the steamed carrots to a blender along with grated pecorino Romano, olive oil, water, Calabrian chiles, and seasonings, and blend (vented, to account for the hot carrots) on high until smooth and creamy. Season with kosher salt and freshly cracked black pepper. Set aside.
- Bring a large pot of water to a boil over high heat, and cook the pasta until al dente.
- Once cooked, drain the pasta, reserving at least 2 cups of pasta water. Return the pasta to the pot, and set over low heat.
- Add the carrot sauce, caramelized onions, and a couple splashes of pasta water, and toss to combine. Add as much pasta water as needed to thin out the sauce so it coats the pasta evenly without being too thick. (You are looking for an elegantly coated pasta, not a gloppy one! I like a very saucy vibe here.) Season with more salt and pepper, if needed.
- Serve the pasta, with protein and a dollop of ricotta cheese (if using), pepper, and more grated Pecorino Romano or Parmesan.
Notes
Adapted from Bon Appetit