Creamy Carrot and Sausage Farfalle

1. Brown the Sausage

Start by melting 2 tablespoons of butter in a 12-inch nonstick skillet over medium-high heat. Once the butter has melted, add the sliced sausage and cook for 5 to 7 minutes until it is well browned, stirring occasionally. Remove the sausage from the skillet and set it aside.

2. Cook Carrots and Aromatics

Next, in the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the thinly sliced carrots, tomato paste, chopped garlic, salt, and red pepper flakes. Stir everything together and cook for about 10 minutes until the carrots start to caramelize and the mixture becomes fragrant.

3. Simmer with Chicken Broth

Pour in the chicken broth, stirring to combine, and bring the mixture to a gentle simmer. Let it cook for another 10 minutes, or until the carrots are tender and the liquid has thickened slightly.

4. Cook Farfalle

While the carrot mixture simmers, bring a large pot of salted water to a boil. Add the farfalle and cook until it is al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.

5. Blend Carrot Mixture

Carefully transfer the carrot mixture to a blender and blend until smooth, adding the reserved pasta cooking water as needed to achieve a creamy consistency.

6. Combine Pasta and Sauce

Return the cooked pasta to the large pot and pour the blended carrot sauce over it. Add the browned sausage and chopped basil, stirring everything together until well combined. Adjust the consistency of the sauce with additional pasta cooking water if necessary.

7. Serve

To serve, garnish with extra fresh basil on top of the pasta. Enjoy the rich, creamy flavors of this comforting dish!