One-Pot Spaghetti with Sausage

By carol gorman

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces sweet or hot Italian sausage, casings removed
• 1 onion, halved and thinly sliced
• 1 carrot, grated
• 4 cloves garlic, sliced
• 1 tablespoon tomato paste
• 10 ounces spaghetti, broken in half
• 1 14 -ounce can cherry tomatoes
• Kosher salt and freshly ground pepper
• 2 tablespoons chopped fresh parsley

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Heat 1 tablespoon olive oil in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until lightly browned and no longer pink, about 5 minutes. Pour off the fat from the meat.

Add the remaining 1 tablespoon olive oil and the onion to the skillet; cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the carrot, garlic and tomato paste and cook until the garlic softens, 1 to 2 minutes.

Add 41/2 cups water, the spaghetti, cherry tomatoes, 1/2 teaspoon salt and a few grinds of pepper to the pot. Increase the heat to high and bring to a boil, then reduce the heat to a simmer; cook, stirring occasionally, until the pasta is tender and the sauce thickens, 10 to 12 minutes. Remove from the heat and add the parsley; season with salt and pepper and toss.