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Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
	Italian	Veg09	4	servings

INGREDIENTS

1	lb	Dried pasta; such as penne
		THE SAUCE
2	tb	Extra-virgin olive oil
2	tb	Unsalted butter
2		Plump cloves garlic; smashed & minced
1/2	lg	Onion; minced
1/2	lg	Carrot; scraped & shredded
1		14 oz can italian plum tomatoes; crushed w/juice
1	ts	Dried basil
1/4	ts	Dried oregano
1/2	ts	Crushed red pepper flakes
2	ds	Cayenne pepper
		Kosher salt and black pepper; to taste
1/4	ts	Baking soda

INSTRUCTIONS

While making sauce put up a large pasta pot with water in it. Boil the
water. When boiling, add the salt and cook the pasta until al dente( for
penne, it is usually 9 minutes.) Drain.
While the pasta is cooking, heat olive oil and the butter in a large, heavy
nonreactive saucepan over medium heat. Add garlic, onions and carrots, and
saute, stirring often, until carrots are soft, 4-6 minutes. Add tomatoes,
basil, oregano, chiles and cayenne. Bring sauce to a boil and simmer for 20
minutes. Add salt, pepper and baking soda. Blend thoroughly and serve.
Recipe by: Garlic, Garlic, Garlic by Linda & Fred Griffith
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