Carrots with Sausage and Rosemary


  • Salt and freshly ground pepper
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) tomato paste mixed with 1/2 cup water
  • 1 tablespoon(s) plus 1 teaspoon chopped rosemary
  • 1 medium onion
  • 3 pound(s) carrots
  • 0.25 cup(s) chopped flat-leaf parsley
  • + 1 more ingredients
    • 0.75 pound(s) sweet Italian sausages

1. 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. 2. 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 ...

View full recipe at Food & Wine


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