Penne with tomato-carrot sauce

Name: Penne with tomato-carrot sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium-sized onions; 1-2 Garlic cloves; 1-2 (approx. 150 g) Carrots; 2 TABLESPOONS Olive oil; 1 package (500 g) chunky tomatoes; 3 medium-sized tomatoes; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Rose peppers; 3 Stem(s) Basil; 250 g Penne noodles

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 medium-sized onions
1-2 Garlic cloves
1-2 (approx. 150 g) Carrots
2 TABLESPOONS Olive oil
1 package (500 g) chunky tomatoes
3 medium-sized tomatoes
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Rose peppers
3 Stem(s) Basil
250 g Penne noodles

Directions

1
Peel and finely chop the onions and garlic. Clean, wash and chop the carrots into small cubes. Heat oil in a pot. Fry onions, garlic and carrots in it. Take out 3 tablespoons and put aside.
2
Deglaze the rest of the vegetables with chunky tomatoes. Let simmer for about 10 minutes. In the meantime wash, clean, seed and dice the tomatoes. Puree the carrot vegetables and put them through a sieve. Add cream and bring to the boil. Season with salt, pepper and paprika. Wash the basil, remove the leaves. Cook pasta in boiling salted water for about 10 minutes. Add basil after 5 minutes. Drain noodles and let them drain.
3
Season with salt, pepper and paprika. Wash the basil, remove the leaves. Cook pasta in boiling salted water for about 10 minutes. Add basil after 5 minutes. Drain noodles and let them drain. Warm up tomato and other vegetable cubes in the sauce. Arrange noodles with the sauce