Creamy Sausage & Asparagus Rigatoni
Penne with Sausage and Asparagus Cream Sauce is a delicious, Italian pasta dish. No cream necessary to make this a creamy tasty pasta recipe.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings
- 3 cups cooked short pasta
- 2 lbs asparagus (1 kilo)
- 1 cup boiled asparagus water (250 grams)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 clove garlic (minced)
- 1/2 shallot (minced)
- 2 large Italian hot or mild sausages (casing removed and chopped)
- 2 tablespoons tomato puree
- 1-2 dashes pepper or hot pepper flakes
- salt to taste
Clean the asparagus by snapping off the tough base of each spear, this is usually around the bottom third of the spear, where the stem starts to turn tender. Keep only the tender part. Chop into 1/4 inch (3/4 cm) size pieces (separate the heads from the stems).
In a small to medium pot, cook the heads in boiling water for approximately 5 minutes, remove with a slotted spoon and set aside.
Boil in the same water the cut up stems for 10-15 minutes or until tender. With a slotted spoon remove the stems, DO NOT THROW AWAY THE WATER, and place in a blender with a 1 cup of the boiled asparagus water. Blend until smooth.
In a large frying pan add the olive oil, butter, garlic, shallot and cut up sausage cook for approximately 10 minutes until sausage is no longer pink, then add the tomato puree, pepper or hot pepper flakes, blended asparagus and asparagus heads,(add salt if desired) cook on low to medium for approximately 10-15 minutes, stirring often. Add cooked pasta al dente, and 1/2 ladle of pasta water, toss gently to combine while heating on medium high heat until thickened (approximately 1 minute). Serve immediately topped with freshly grated parmesan cheese if desired. Enjoy!
Calories: 498kcal | Carbohydrates: 43g | Protein: 19g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 442mg | Potassium: 691mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1845IU | Vitamin C: 15.2mg | Calcium: 72mg | Iron: 6.2mg