Our corzetti pasta with carrot ragout is a superhealthy, unfussy recipe that we like to cook in these early December days, when the weather is finally chilly but we don’t want to overindulge in heavy dishes before Christmas feasting. A nutrient-packed corzetti recipe that will soon become a winter pasta family favorite.
You might not know that Italians are super passionate about ragout (we spell it “ragù”). Every region, city and family has their own version. Besides the traditional ragù di carne (meat ragout), many meatless adaptations exist – here in Tuscany, the so-called sugo finto (meaning fake sauce) is one of the most popular ones. Although our family’s love for any kind of ragù is equal, what makes our corzetti pasta with carrot ragout a lighter alternative is the absence of wine, which contributes to the dish’s lightness. If you wish to create a richer carrot ragout, just add a glass of Tuscan red wine (Chianti is a great choice) in place of the water.
Corzetti Pasta with Carrot Ragout
1 onion, finely minced
4 carrots, peeled and finely chopped
1 celery stick, finely chopped
2 tablespoons tomato paste
extra virgin olive oil
salt and pepper
Heat the extra virgin olive oil in a large saucepan and add the minced onion. Cook for a couple of minutes, stirring constantly, until translucent.
Now add the chopped carrot and celery and cook over medium heat for 2 to 5 minutes, stirring frequently. When the vegetables are softer, add the tomato paste and one glass of water. Season with salt and pepper and let simmer for about 15 – 20 minutes, until the carrot ragout is saucy. Add some extra water if the sauce is too dry and let cook some more.
Prepare your corzetti pasta, cook until al dente and drain. Toss the corzetti pasta with the carrot ragout. Serve immediately with some grated pecorino cheese.