Today’s recipe is Pasta with Asparagus and Sausage. A creamy and flavorful main dish that’s easy to prepare and perfect for serving.

The delicate taste of asparagus pairs very well with the savory flavor of sausage.

Pasta with asparagus and sausage is a complete and inviting spring dish.

It’s perfect for any occasion, whether it’s a family lunch or a dinner with friends.

Asparagus is a much-loved spring vegetable in cooking.

Indeed, they are very versatile and suitable for preparing many tasty recipes.

You can use asparagus to cook a nice lasagna or a classic risotto.

Also, you can prepare excellent appetizers and side dishes to enjoy together.

If you want a healthy and fragrant recipe, try the asparagus velouté, its enveloping flavor will win you over.

For a light version, you can replace the pork sausage with turkey sausage, or use diced ham.

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring

469.56 Kcal

calories per serving

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Energy 469.56 (Kcal)
Carbohydrates 29.45 (g) of which sugars 2.81 (g)
Proteins 21.47 (g)
Fat 29.70 (g) of which saturated 2.98 (g)of which unsaturated 1.44 (g)
Fibers 3.57 (g)
Sodium 1,751.27 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Pasta with Asparagus and Sausage

11 oz pasta (of your choice, I used short pasta)
1 bunch asparagus
2 sausages
Half white onion
as needed extra virgin olive oil
as needed white wine (for deglazing)
1/3 cup Parmesan cheese
salt
pepper

Tools

Steps

Pasta with Asparagus and Sausage

Start the preparation of this dish by cleaning the asparagus.
With a knife, remove the woody part of the stem, and using a vegetable peeler, lightly scrape the outer part.
Place the asparagus in a large pot and boil them for about 7/8 minutes.
The asparagus should be tender but not mushy.
Drain them, keeping some cooking water, and separate the tips from the stems, setting them aside.
Cut the stems into pieces and blend part of them into a cream with an immersion blender.
Use a few tablespoons of cooking water if necessary.
Remove the casing from the sausage and crumble it slightly with a knife.
Finely chop the onion and sauté it in a non-stick pan with a little extra virgin olive oil.
Add the sausage, stirring continuously to brown it well.

Deglaze with white wine, then add the asparagus cream to the sausage, along with half of the blanched asparagus cut into rounds and the tips.
Stir well to combine the ingredients, and season with salt and pepper.
Cook the pasta in plenty of salted water.
Use the pasta shape you prefer; I used rigatoni.
Drain the pasta al dente and pour it directly into the pan.
Add the grated Parmesan and gently mix to combine the ingredients well.
Serve the pasta with asparagus and sausage hot.
Enjoy your meal.

Tips

Want to give the dish a more rustic flavor? Use pecorino cheese, either in flakes or grated.

Serve the pasta hot immediately. If you have leftovers, store them in the fridge for a few days and reheat them before consuming.

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