Pasta with Sausage and Asparagus - Super Easy Supper


Staff Captain
Community Sponsor
1 lb Italian sausage, sweet or hot, casing removed
2 cloves garlic minced
1 lb asparagus, fresh
1 cup heavy cream
2 Tbsp butter
1 cup Parmesan cheese, grated
Salt and pepper to taste
1 lb rotini, penna or bowtie pasta, cooked according to package directions

Brown sausage in a frying pan and cook, breaking up with a spoon. Add minced garlic. When sausage is completely cooked, drain fat. Cut bottom 2†off asparagus stems (the inedible part), then cut remaining stem into 1†pieces. Steam asparagus until tender in a separate pan. Drain. Combine asparagus, heavy cream, butter, parmesan cheese, salt, pepper and stir well. Simmer 5 – 10 minutes over medium heat. Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Add cooked sausage and sauté until simmering. Salt and pepper to taste. Transfer to large platter and serve with a side salad and garlic bread. We think this dish would also be good with other green veggies such as peas, cut green beans or broccoli flowerets.


Community Manager Part Time Dinosaur
Staff member
Good recipe, though I did have trouble lifting the heavy cream, guess I'm not as strong as I used to be, had to use light cream