Rotini with Sausage and Asparagus

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Rotini with Sausage and Asparagus

Post  justmecookin on Wed Sep 07, 2011 9:32 am

Rotini with Sausage and Asparagus

1/2 lb Italian sausage, sweet or hot, casing removed
2 tablespoons extra virgin olive oil
1 lb asparagus, fresh
1/2 cup heavy cream
1 lb rotini pasta, cooked according to package directions
2 tablespoons butter
Parmesan cheese, grated
Salt and pepper to taste

Heat oil in non-stick saut pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. 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 saut until simmering. Salt and pepper to taste. Transfer to large platter. Garnish with asparagus tips and serve. Serves 4
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justmecookin

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