Rating: 4 stars
2987 Ratings
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  • 2,987 Ratings
Marcia Kiesel
November 2004

Gallery

Credit: © Frances Janisch

Recipe Summary

total:
30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook the carrots over moderately high heat until tender, about 7 minutes. Drain the carrots in a colander.

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  • 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, until no pink remains, about 4 minutes. Add the chopped onion and rosemary and cook over moderately low heat, stirring occasionally, until the onion is softened, about 6 minutes. 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.

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