Ingredients

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

Preparation

  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. 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). 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. Stir the butter, salt and pepper into the sauce. Drain the pasta, put into a bowl and toss with the sauce.