This would make a great weeknight supper. A pasta dinner usually means dirty every pot in the house!
2 tbsp. olive oil
8 oz. sweet or hot Italian sausage
1 onion halved and thinly sliced
1 carrot, grated
4 cloves garlic, sliced
1 tbsp. tomato paste
10oz. spaghetti, broken in half
14oz. cherry tomatoes
Kosher salt and freshly cracked black pepper
2 tbsp. chopped fresh parsley
Heat 1 tbsp. oil in a large wide pot over medium high heat. Add the sausage and cook, breaking meat into small pieces with a wooden spoon, until lightly browned and no longer pink, about 5 minutes. Drain fat.
Add the remaining 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.
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 heat and add the parsley; season with salt and pepper and toss.
Per serving: 490 calories, 17g. fat, 16mg. cholesterol, 498mg. sodium, 64g. carbs, 6g. fiber, 17g. protein
