One-Pot Spaghetti with Sausage
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 16 milligrams
- Sodium
- 498 milligrams
- Carbohydrates
- 64 grams
- Dietary Fiber
- 6 grams
- Protein
- 17 grams
- Sugar
- 8 grams
- Total: 35 min
- Active: 20 min
Ingredients
2 tablespoons extra-virgin olive oil
8 ounces sweet or hot Italian sausage, casings removed
1 onion, halved and thinly sliced
1 carrot, grated
4 cloves garlic, sliced
1 tablespoon tomato paste
10 ounces spaghetti, broken in half
1 14-ounce can cherry tomatoes
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
Directions
- Heat 1 tablespoon 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.
- Add the remaining 1 tablespoon 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 to 2 minutes.
- Add 4 1/2 cups water, the spaghetti, cherry tomatoes, 1/2 teaspoon 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 to 12 minutes. Remove from the heat and add the parsley; season with salt and pepper and toss.