Carrots & Celery: Baked Penne Pasta Recipe

"On behalf of Expert Village I'm Laura Banford. I'm going to teach you how to make baked Penne with sausage. Now we are going to prep our carrots and our celery. I use celery because it gives a lot of texture and substance to a sauce. I use carrots because of the sweetness and the color that the color bring and I always said that show me a sauce with carrots in it and I'll show you a cook who knows what she's doing. What we are going to do is take the stock of celery this is the easy way and score it so that there are three branches and then we're going to chop up to a fine dice. These are called baby carrots but they are really big carrots that are just cut by the producer to look like small carrots but that's fine less work no peeling for you. I want to dice those up as well and when we come back we are going to prep our onions and our garlic, see you then."