Fresh basil frames this picture with minty, pungent flavor. This recipe is oriented towards the simplicity of a one pot meal. For added flavor, grill the sausages separately and add to the soup with the spaghetti.
Cook time: 30 minutes
1 pound merguez sausage (or your favorite), cut into 1/4 inch slices.
1 teaspoon fresh rosemary, minced
3-4 cups broth, room temperature or warm
1/2 cup dry spaghetti
Heat a medium sturdy stock pot over medium heat. Add enough olive oil to barely coat the bottom of the pot, and cook the sausage slices and onion for 6 minutes, stirring, or until sausage is cooked and onion is soft. Add the garlic, carrots, potatoes, oregano and rosemary and cook for 5 minutes, stirring. Add the stock and bring to a gentle boil, and cook for 5 minutes. Add the pasta, and cook for 6-7 minutes or until pasta is al dente and potatoes are just soft. Stir in the basil, heat for another 30 seconds, and serve, seasoning to taste with salt and pepper.
Photo and Recipe by Tod Dimmick