Instructions

1. Heat a large saucepan over medium heat. Add the oil to the pan and heat for another 30 seconds. Add the garlic and cook, stirring often, until fragrant and lightly browned, about 2 minutes. Add the tomatoes and nestle in the onions, carrots, basil and parmesan rind. Season with the salt and stir to combine. Bring to a simmer and reduce the heat to maintain a gentle simmer. Cook, stirring often to prevent sticking, until reduced by a third and the flavors have married, about 40 minutes.
2. Remove all of the aromatics from the sauce leaving 2 or 3 pieces of tender carrot in the sauce. Using an immersion blender, puree the sauce with the carrots until smooth. This can also be done in a blender being careful while pureeing the hot sauce. Return the sauce to low heat to keep warm.
3. Meanwhile, bring a large pot of water to a boil. Season generously with salt. Cook the pasta until just al dente, about 1 minute less than package directions. Using a pasta spider, scoop the pasta directly from the pasta water to the warm sauce. Sprinkle the bare pasta with the parmesan cheese and toss well with the sauce. Add 1/2 cup of pasta water to the pan along with the butter and toss to combine and coat. Continue to stir until the sauce is lightly creamy and clings to the pasta. Spoon into bowls and serve, topped with cheddar cheese.