You need this recipe from South Minneapolis' Legendary Pasta Bar Broder's

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Photo credit © Bartosz Luczak | Dreamstime.com

Dara’s guests this Saturday are Molly and Charlie Broder, the mother and one of the sons behind the Broder’s Italian empire on the corner of 50th and Penn in south Minneapolis near Lake Harriet.  They started their shrine to Italian cooking back in 1982 and it's now a neighborhood institution in Southwest Minneapolis. 

The Cucina Italiana imports specialty food from all regions of Italy and and prepares food from antipasto to dessert.  The Pasta Bar, just across 50th from the Cucina, is the classic sitdown Italian eatery with oodles of fresh made noodles.  Their newest creation, Terzo, is a more intimate space with a wine bar focused on Italian wines.  

All three come highly recomennded by Dara and we're grateful they're sharing the Broder’s Pasta Bar recipe for Penne Rosa, which is a classic penne pasta with a red sauce. What’s not to like?  It’s a recipe as thrifty as it is delicious. Enjoy!

RELATED:  Get all of Dara's Top 5 recipes here!

Ingredients

1/4 cup extra-virgin olive oil1 tablespoon finely chopped carrot1 tablespoon finely chopped sweet onion1 teaspoon finely chopped celery1 teaspoon finely chopped garlicSalt2 16 ounce cans plum tomatoes2 teaspoons chopped fresh basil1 pound penne rigate pasta2 teaspoons butter1/2 teaspoon finely chopped fresh rosemary6 tablespoons heavy creamPinch crushed red pepper

Preparation
  • In a large saucepan, heat the olive oil over medium heat. 
  • Add the carrot, onion and celery and cook, stirring, until tender, 6 to 8 minutes. 
  • Stir in the garlic and 1/2 teaspoon salt. 
  • Add the tomatoes and basil and bring to a simmer. 
  • Using a food processor, puree the tomato mixture.
  • In a large pot of boiling, salted water, cook the pasta until al dente; drain. 
  • Meanwhile, in a medium skillet, melt the butter over medium heat. 
  • Add the rosemary and cook, stirring, for 1 minute. 
  • Add the pureed sauce, the cream and crushed red pepper; season with salt. 
  • Cook, stirring occasionally, until thickened, about 10 minutes. 
  • Toss with the pasta.