This is a fast and easy pasta that can be on your kitchen table in less than 30 minutes. I love spring asparagus but if it isn’t in season, substitute for rapini or even broccoli!
This pasta comes together quickly so make sure to have all the ingredients prepared in advance.
Spring Asparagus and Sausage Pasta
- 3 links Italian Sausage, casings removed, I prefer spicy Italian!
- 3 cloves garlic, minced
- Pinch of hot pepper flakes
- 1 bunch asparagus, trimmed and cut into 1 1/2 inch pieces
- 1 cup chicken stock
- 1 cup grated Pecorino
- 5 cups rotini or other dried pasta to feed 4 people
Bring a large pot of salted water to a boil. Add the pasta and cook until the pasta is barely al dente. You want the pasta to be slightly undercooked. Save 1 full cup of pasta water before draining.
Heat a large heavy bottomed pot over medium high heat. Add the sausage and cook until nicely browned. Add the garlic and pepper flakes and stir cooking for a minute or two. Stir in the asparagus and cook for a minute before adding the chicken stock. Using a wooden spoon, scrape up the brown bits.
Once the stock comes to a boil add the pasta to the pot and add half the cheese and enough pasta water to create a sauce. Allow the pasta to finish cooking and plate the pasta. Top with the rest of the cheese.