From Food & Wine Magazine, November 2004
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Carrots with Sausage & Rosemary
Makes 12 servings
3 pounds carrots, sliced crosswise 1/4" thick
2 tablespoons extra-virgin olive oil
3/4 pound sweet Italian sausage, casing removed
1 medium onion, finely chopped
1 tablespoon + 1 teaspoon chopped rosemary
1 tablespoon tomato paste mixed with 1/2 cup water
Salt
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
Cook carrots in a large pot of boiling, salted water over moderately high heat until tender, about 7 minutes. Drain in a colander.
In a large deep skillet, heat olive oil. Add sausage and cook over moderate heat, breaking up meat into small chunks. Cook until no longer pink, about 4 minutes. Add onions and rosemary and cook over moderately low heat, stirring occasionally, until onions are softened, about 6 minutes. Stir in carrots and cook until heated through. Stir in diluted tomato paste and season with salt and pepper.
Remove from heat, stir in parsley and serve.
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Carrots with Sausage & Rosemary
Makes 12 servings
3 pounds carrots, sliced crosswise 1/4" thick
2 tablespoons extra-virgin olive oil
3/4 pound sweet Italian sausage, casing removed
1 medium onion, finely chopped
1 tablespoon + 1 teaspoon chopped rosemary
1 tablespoon tomato paste mixed with 1/2 cup water
Salt
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
Cook carrots in a large pot of boiling, salted water over moderately high heat until tender, about 7 minutes. Drain in a colander.
In a large deep skillet, heat olive oil. Add sausage and cook over moderate heat, breaking up meat into small chunks. Cook until no longer pink, about 4 minutes. Add onions and rosemary and cook over moderately low heat, stirring occasionally, until onions are softened, about 6 minutes. Stir in carrots and cook until heated through. Stir in diluted tomato paste and season with salt and pepper.
Remove from heat, stir in parsley and serve.