Spring Asparagus and Sausage Pasta

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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!

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This pasta comes together quickly so make sure to have all the ingredients prepared in advance.

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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.

 

 

 

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