Pasta asparagus and sausage

Pasta with asparagus and sausage is a tasty spring dish that combines the delicate flavor of asparagus with the strong taste of sausage.

Ingredients

• 320 g of pasta (penne, fusilli, or tagliatelle)
• 300 g of asparagus
• 200 g of sausage
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• A glass of white wine (optional)
• Chili pepper (optional)

Preparation

1. Clean the asparagus by removing the hard, woody part of the stem at the end. Wash the remaining stems and cut them into pieces, leaving the tips whole.
2. In a large pan, heat some olive oil with a clove of garlic and, if you like, a small piece of chili pepper.
3. Remove the skin from the sausage and crumble it, then add it to the pan. Brown well over medium heat.
4. When the sausage takes on color, add the asparagus, stir for a few minutes, then deglaze with a glass of white wine, if using.
5. Lower the heat, cover with a lid, and let cook for about 10 minutes, until the asparagus is tender. If necessary, add a little water to prevent the sauce from drying out too much.
6. In the meantime, bring a pot with plenty of salted water to a boil and cook the pasta until al dente.
7. Drain the pasta and reserve some of the cooking water.
8. Remove the garlic clove from the pan and add the pasta to the asparagus and sausage sauce. Mix well to blend the flavors, adding a little cooking water if necessary to emulsify.
9. Serve immediately, with a sprinkle of grated Parmesan cheese, if you like, and a drizzle of raw olive oil.

Curiosity

This recipe is a good way to enjoy the asparagus season, marrying the tradition of the land with the rustic flavor of sausage. In Italy, it’s typical to use the freshness of seasonal ingredients to create simple but flavor-rich dishes. Pasta with asparagus and sausage can be found in different regional variants, which may include cream for a more northern version or pecorino cheese for a more central touch.