Carrots with Sausage and Rosemary

1. 1

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

2. 2

   Drain the carrots in a colander.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Stir in the carrots and cook until heated through.

7. 7

   Stir in the diluted tomato paste and season with salt and pepper.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.