A creamy asparagus sausage pasta
Spring is in the air, that’s for sure! The days are longer and brighter. There is an upbeat mood in the air which is so overdue after such a difficult few months in lockdown here in the UK. Cooking has always been my therapy and the one thing I can do for myself that can always improve my mood. So with a new season, I find myself wanting to eat more spring-like dishes, embrace those ingredients which are at their best at this time of year and amplify my cooking.
And at the top of my list is my beloved asparagus tips. How I LOVE how you can transform this delicately flavoured vegetable by simply cooking it in various ways. Whether you roast, boil, saute or steam them, they are a great addition to dishes this season. However, adding them to a pasta dish is something else. A creamy asparagus sausage pasta dish is here for you to enjoy in your own home. A beautiful combination of flavours, you will not be disappointed. Plus learn how to create a creamy sauce without the pot dairy.
To help you along the way, here is my cooking tip video on how to prep asparagus. Plus a recipe video so you can watch how I create this creamy asparagus sausage pasta recipe in my own kitchen with all my tips and hacks. Don’t forget to follow me on both Instagram and youtube, to not miss my latest cooking videos.
Enjoy my bambinos.
A creamy asparagus sausage pasta (2/3 people)
1 onion, finely chopped
300g Italian sausage, skinned and crumbled
75ml white wine
200g asparagus tips
200g ricotta cheese
2 tbsp Parmigiano Reggiano (grated)
Zest of 1 lemon
250g pasta (mafalde corte, rigatoni, farfalle)
- Prepare the asparagus, by bending the end of it until it naturally snaps at the woody end. (Watch cooking tip here). Discard. Then chop your asparagus into 4-5 pieces.
- In a frying pan, gently fry the onion in 2 tbsp of olive oil, on a low heat until softened.
- Next, add in the crumbled sausage meat and continue cooking on a low heat until it has slightly browned.
- Pour in the white wine and cook the sausage on a low heat for 15-25 minutes.
- In a bowl, mix the ricotta, parmesan and lemon zest together. Season with salt and pepper.
- In the meantime, bring a pan of water to the boil, season generously with salt and cook the pasta as instructed on the packet. In the last two minutes, collect a mug of pasta water. Set aside. Then, add the asparagus to the pasta pan and cook for the last two minutes.
- Drain the pasta and asparagus and, add straight into the sausage ragu. Then stir in the ricotta mix with at least a couple of tablespoons of pasta water. Stir until the pasta is well coated. Serve immediately.
- Prepare the asparagus, by bending the end of it until it naturally snaps at the woody end. (Watch cooking tip here).
- When frying onions, always cook on low heat and a good pinch of salt. The salt will help draw out the bitter onion water, which will help prevent the onion from burning and create a sweeter base.
- I always fry and brown my sausage on low heat to ensure that it retains as much natural moisture. Otherwise, it can dry out the meat.
- Same as above, in Tip 3. It’s best to cook the wine and sausage together for longer and on low heat so that it retains the required moisture to create this sauce.
- Make sure to mix all the ingredients well together and taste after seasoned to make sure you’re happy with the flavour. Adjust seasoning if necessary.
- Always cook your pasta as long as instructed on the packet to achieve an al dente texture. All pasta cooks at a different rate, so it’s best not to guess it, but time it.
- The pasta water will help loosen up the ricotta mixture to coat the pasta in this creamy sauce.
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