Spaghetti in un’unica pentola

Ingredienti

• 2 tablespoons extra virgin olive oil
• 1 medium onion, (finely chopped)
• 3 garlic cloves, (chopped)
• 3 sprigs fresh thyme
• 2 medium carrots, (finely chopped)
• 2 stalks celery, (finely chopped)
• salt
• pepper
• 2 tablespoons tomato paste
• 1 pound bulk sweet Italian sausage
• 1 can (28 ounce) diced tomatoes
• 12 ounces spaghetti, (broken in half)
• 1/4 cup parmesan, (grated)
• 1/4 cup parsley, (chopped)

Preparazione

1. 1

   In a large pot, heat oil (2 tablespoons) over medium-high heat. Stir in onions (1), garlic (3 cloves), thyme (3 sprigs), carrots (2), celery (2 stalks), and 1/2 teaspoon salt, and saute until onions are translucent. Stir in tomato paste (2 tablespoons), stirring to coat the vegetables, and cook for 1 minute.

2. 2

   Add the sausage (1 pound), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Brown the sausage, breaking it up into large chunks with a spoon, until browned, about 5 minutes.

3. 3

   Pour the canned tomatoes (1 can) and 3 cups of water over the sausage mixture. Add dry spaghetti (12 ounces) and salt stirring to ensure the spaghetti is submerged.

4. 4

   Bring to a boil, stirring often, until the spaghetti is cooked to al dente, about 10-12 minutes. Add parmesan (1/4 cup) and adjust the seasoning. Garnish with parsley (1/4 cup) and serve.