Pasta with Sausagemeat and Carrots
Indulge in a hearty weeknight dinner with this Pasta with Sausagemeat and Carrots recipe, a flavorful fusion of rustic ingredients and hearty comfort food. Perfectly al dente pasta is tossed in a savory sausage-infused tomato and chicken stock sauce, complemented by sweet, softened carrots and aromatic garlic. This quick and easy dish balances simplicity with robust flavors, using staples like onion, olive oil, and Parmesan cheese to elevate every bite. Ready in just 45 minutes, this recipe is ideal for busy evenings and offers a comforting, one-pan solution to dinner. Garnish with fresh parsley for a pop of color and freshness, and don’t forget the option of adding a splash of reserved pasta water for a silky, cohesive finish. Whether you choose penne, fusilli, or spaghetti, this family-friendly meal promises to become a fast favorite on your dinner table!
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Recipe Information
Ingredients
- 400 grams Pasta of your choice (e.g., penne, fusilli, or spaghetti)
- 300 grams Sausagemeat (removed from casings if using sausages)
- 2 medium Carrots
- 1 small Yellow onion
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 250 milliliters Chicken stock
- 50 grams Parmesan cheese (grated)
- to taste Salt
- to taste Black pepper
- 10 grams Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Peel and finely dice the carrots and onion. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the sausagemeat and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through (about 5-7 minutes). Remove the cooked sausagemeat from the skillet and set aside.
In the same skillet, add the diced onion and carrots. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste to the skillet, stirring it into the vegetables. Cook for 1-2 minutes to deepen the flavor.
Pour in the chicken stock and scrape the bottom of the pan to deglaze. Let the mixture simmer for 5-7 minutes, allowing it to reduce slightly.
Return the cooked sausagemeat to the skillet. Stir to combine, and season with salt and black pepper to taste.
Add the cooked pasta to the skillet, tossing it with the sauce to coat evenly. If the sauce is too thick, use some of the reserved pasta water to loosen it to your desired consistency.
Sprinkle grated Parmesan cheese over the pasta and toss again. Adjust seasoning if needed.
Serve immediately, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 5730 mg | 249% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 17.8 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 764 mg | 59% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
