Categories: Pasta
Ingredients
- 2 tbsp. olive oil
- 8 oz. hot Italian sausage, casings removed
- 1 onion, halved and thinly sliced
- 1 carrot, grated
- 4 garlic cloves, sliced
- 1 tbsp. tomato paste
- 10 oz. spaghetti, broken in half
- 14 oz. can cherry tomatoes
- Kosher salt and black pepper
- 2 tbsp. chopped fresh parsley
Directions
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Heat 1 tbsp. 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.
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Add the remaining 1 tbsp. 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, 1-2 minutes.
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Add 4 1/2 cups water, the spaghetti, cherry tomatoes, 1/2 tsp 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, 10-12 minutes. Remove from the heat and add the parsley; season with salt and pepper and toss.