Creamy Whole Wheat Penne with Asparagus and Sausage

Pasta with Asparagus and Sausage (Pasta con Asparagi e Salsiccia)

Category: Main Course
Serves: 4

Ingredients

Instructions

1. Prepare the Pasta Water: Start by filling a large pot with plenty of water, adding a pinch of salt, and bringing it to a boil. This will be used to cook the pasta later on.

2. Prepare the Asparagus: Begin by cleaning the asparagus. Trim the tough ends of the stalks and discard them. Next, slice the asparagus into thick rounds, reserving the tips. These can be halved for a more elegant presentation.

3. Prepare the Sausage: Use a sharp knife to make a small incision along the casing of the sausage, carefully peeling it off. With the sausage removed from the casing, use your knife to lightly mash it into small, crumbly pieces, ensuring it is evenly broken up. Set the sausage aside.

4. Slice the Leek: Take the leek, removing the outer layers and trimming the ends. Slice it thinly to allow it to cook quickly and evenly.

5. Sauté the Leek: Heat the olive oil in a large skillet over medium heat. Add the sliced leek to the pan and let it cook, stirring occasionally, for about 4-5 minutes, until it softens and becomes translucent. Add a ladle of hot water from the pasta pot to help it cook faster.

6. Cook the Sausage: Raise the heat slightly and add the crumbled sausage to the skillet with the leeks. Using a wooden spoon or spatula, stir the sausage continuously, breaking it up further as it browns and crisps up. Let it cook for about 5-7 minutes, until it is fully browned and fragrant.

7. Deglaze with White Wine: Once the sausage is golden and cooked through, pour in a splash of white wine to deglaze the pan. Stir the mixture to lift any delicious caramelized bits from the bottom of the skillet.

8. Season and Simmer: Add salt and black pepper to taste. Then, pour in a ladle of pasta cooking water to keep the sausage mixture moist. Lower the heat and cover the skillet, allowing it to simmer gently for a few minutes.

9. Cook the Asparagus: While the sausage is simmering, add the asparagus rounds and tips to the skillet, mixing everything together. Let the asparagus cook with the sausage for about 4-5 minutes until they are tender but still slightly crisp.

10. Cook the Pasta: At this point, your pasta water should be boiling. Add the whole wheat pennette rigate to the pot and cook it according to the package instructions, typically around 10-12 minutes, or until al dente.

11. Combine the Pasta and Sauce: Once the pasta is cooked, reserve a ladle of the pasta cooking water and drain the rest. Add the cooked pasta to the skillet with the sausage and asparagus. Toss everything together, adding a bit of the reserved pasta water to help create a creamy sauce that coats the pasta perfectly.

12. Finish the Dish: Remove the skillet from the heat and stir in the grated Pecorino Romano cheese. Toss the pasta again, allowing the cheese to melt into the sauce, creating a rich and flavorful coating.

13. Serve: Transfer the pasta to serving plates and garnish with a little extra Pecorino Romano and a sprinkle of freshly cracked black pepper if desired. Serve immediately while hot, and enjoy a delightful dish of pasta with asparagus and sausage, perfect for any season!

This Pasta with Asparagus and Sausage recipe is a hearty and comforting main course, perfect for a family meal or dinner party. The combination of fresh asparagus, savory sausage, and the creamy Pecorino Romano creates a dish that’s rich in flavor and sure to satisfy. Whether it’s a weeknight dinner or a special occasion, this recipe is easy to follow and bursting with seasonal ingredients. Enjoy!