Carrots With Sausage And Rosemary Recipe Recipes Net

Ingredients

3lbcarrots

2tbspextra-virgin olive oil

¾lbSweet Italian Sausages

1medium onion

1tbsprosemary,chopped, plus 1 tsp

1tbsptomato paste,mixed with ½ cup water

salt and freshly ground pepper

¼cupflat-leaf parsley,chopped

In a large pot of boiling salted water, cook the carrots over moderately high heat for about 7 minutes until tender.

Drain the carrots in a colander.

In a large, deep skillet, heat the olive oil.

Add the sausage meat and cook over moderate heat, breaking up the meat with a wooden spoon for about 4 minutes until no pink remains.

Add the chopped onion and rosemary and cook over moderately low heat, stirring occasionally for about 6 minutes until the onion is softened.

Stir in the carrots and cook until heated through. Stir in the diluted tomato paste and season with salt and pepper.

Remove from the heat, stir in the parsley and serve.

Make-Ahead: The carrots and sausage can be refrigerated overnight. Reheat gently before serving.