Pasta With Spicy Carrot Sauce

• 8 oz. dried fancy pasta
• 1/2 lb carrots, peeled and finely chopped (about 1 1/2C)
• 1 celery stalk, finely chopped
• 4 garlic cloves, finely chopped
• 1/4 t crushed red pepper (optional)
• 1 T fresh thyme, or 1 t dried
• 2 C unsalted chicken or vegetable stock
• 1/4 C red wine vinegar
• 1 t unsalted butter
• 1/4 t salt
• freshly ground black pepper

1. 1. Put the carrots, celery ,garlic, red pepper, thyme and enough water to cover them in a large skillet. Bring the mixture to a boil, then cover the pan and reduce the heat to medium. Simmer the vegetables until they are tender - about 20 min.
2. Pour 1 C of the stock into the carrot mixture and cook until the liquid is reduced to 1/4 C (about 10 min). Add the remainingC of stock and the vinegar, and cook until only 1/4 C of liquid remains (about 10 min more).
3. While you are reducing the second cup of stock, cook the pasta in 3 qt boiling water with 1 1/2 t salt until cooked al dente.
4. Stir the butter, salt and pepper into the sauce. Drain the pasta, put into a bowl and toss with the sauce.

pasta, carrots, celery stalk, garlic, red pepper, t, chicken, red wine vinegar, butter, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/pasta-with-spicy-carrot-sauce-51355431 (may not work)