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

1. 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.

2. 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.

3. 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.

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