1/2 lb Italian sausage, sweet or hot, casing removed
2 Tbsp extra virgin olive oil
1 lb asparagus, fresh
1/2 cup heavy cream
1 lb rotini pasta, cooked according to package directions
2 Tbsp butterParmesan cheese, grated
Salt and pepper to taste
Directions:
- Heat oil in non-stick sauté pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat.
- Cut bottom 2” off asparagus stems, then cut remaining stem into 1” pieces. Boil asparagus until tender in a separate pan. Drain and allow to cool. Remove tips from asparagus and set tips aside.
- Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
- Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Add cooked sausage and sauté until simmering. Salt and pepper to taste.
- Transfer to large platter. Garnish with asparagus tips and serve.
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