Rotini with Sausage and Asparagus
I made this just a little bit healthier by using whole wheat pasta. The sausage gives it just the right amount of spice. This is sort of a copycat recipe from The Olive Garden. Very good!
- 1 lb. rotini pasta, cooked
- 1/2 lb. Italian sausage or breakfast sausage, casings removed
- 1 lb. fresh asparagus
- 1 cup heavy cream
- 4 tablespoons butter
- Grated Parmesan cheese
- Salt and pepper to taste
Cook pasta according to package directions.
Cook sausage in a non-stick pan, breaking it up with a fork until crumbly. When sausage is completely cooked, drain fat off. Add heavy cream and butter and simmer until asparagus is cooked.
In the meantime, cut bottom 2 inches off asparagus stems and throw away. Then cut the remaining stems into 1 inch pieces. Boil asparagus until tender in a separate pan. Drain. Then add asparagus to sausage mixture.
Add hot, drained pasta to sausage mixture and toss to combine all together. Serve with Parmesan cheese over top.
Makes 4 servings.
“When we come to Christ in our brokenness, He makes us whole.”