Wednesday, January 19, 2011

Rotini with Sausage and Asparagus

Rotini with sausage and asparagus

1/2 lb Italian sausage, sweet or hot, casing removed
1 lb asparagus, fresh
1 cup heavy cream
1 lb rotini pasta, cooked according to package directions (I used half garden rotini, half whole wheat rotini)
2 Tbsp butter
8 to 16 oz grated parmesan cheese
Salt and pepper to taste

Brown sausage, breaking up with spoon and draining fat as you go.  Cut bottom 2” off asparagus stems (the inedible part), 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. Garnish with asparagus tips and serve.


Linda@Coastal Charm said...

Looks soooo yummy:)


Sharlyn said...

Made this for dinner good! Thanks for the recipe!