Asparagus Sausage Pasta

This new recipe that I cooked tonight, Asparagus Sausage Pasta comes from this amazing Italian recipe book that I downloaded recently; 1000 ricette di Pasta by Newton Compton (1000 Pasta recipes).  That’s how simple the title is but its full of so many treasures. I  have been deep reading it on my way into work the last couple of weeks, taking in each recipe like it was a new chapter in a thriller.

The simplicity of these recipes and few ingredients would suggest that these dishes wouldn’t pack so much flavour. How wrong was I?? VERY! Try out this recipe to see what I am talking about.

Asparagus & Sausage Rigatoni
Asparagus & Sausage Rigatoni

Ingredients (serves 4-5 people)

500g Rigatoni or Conchiglioni Pasta

300g Asaparagus

1 garlic clove,

1 tsp dry Sage or 2 fresh leaves

400g Sausage meat

1/2 glass of Marsala

30g butter

100ml double cream or ‘Panna’ (Italian cooking cream)

Salt & Pepper

  • Wash the asparagus and trim the ends; cut them into 4-5cm chunks
  • Put them in a pan of boiling salted water and cook for about 8-10 minutes. Drain and keep them to one side
  • In a deep pan, melt half the butter and add a drizzle of olive oil. When heated, add the garlic clove, crushed with the sage.
  • As soon as the garlic is slightly brown, remove from the pan and add the sausage meat in little chunks.
  • Cook for a few minutes, until the meat is slightly browned, then add the Marsala and cook on a medium heat for 10 minutes
  • Then add the cooked asparagus and cook for a 2-3 minutes with the sausage meat.
  • Finally add the remaining butter and cream; season with salt & pepper.
  • Cook the pasta in salted boiling water, drain and stir into the sauce.
  • Serve up.

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