Sausage, asparagus, tomato pasta
(from SarahLeigh’s recipe box)
delicious, but best fresh-not as good left over
Source: recipe zaar
Prep time: 25 minutes
Cook time: 30 minutes
Serves 6 people
Categories: sausage
Ingredients
- 3 tablespoons olive oil
- 1 lb hot Italian sausage, removed from casing 4 cloves garlic, thickly sliced
- 12 cherry tomatoes, cut in half
- 6 shallots, diced with greens
- 1/2 lb broccoli, cut into florets,stems peeled
- 1/2 lb asparagus, chopped 1 in pieces
- 8 ounces fresh sliced mushrooms
- 1 red bell pepper, sliced1/2 teaspoon salt
- pepper
- basil
- oregano
- 1/3 cup white wine
- red pepper flakes
- 1 cup chicken stock
- 1 package pasta
- 3 tablespoons parmigiano cheese
Directions
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Heat oil in a large saute pan set on medium heat, until almost sizzling, about 2 minutes.
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Cook the sausage meat for 3 minutes or until lightly browned. Bring your water for the pasta to a boil and add pasta at this time.
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Transfer the sausage with a slotted spoon to a bowl and set aside.
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Add the garlic, shallots, salt, pepper and red pepper flakes to the same pan.
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(If you like it spicy, add more red pepper flakes)!
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Cook over medium heat for 3 minutes, stirring to mix well.
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Add the cooked sausage, basil, oregano and white wine and cook for 3 more minutes, stirring to scrape up any brown bits from the bottom of the pan.
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Add the chicken stock and bring to a slow boil. Lower heat. Add broccoli, tomatoes, asparagus and mushrooms at this time.
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Add broccoli, tomatoes, asparagus and mushrooms at this time.
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. Cover the pan and cook with lid slightly ajar, simmer for 8-10 minutes or until vegies are crisp.
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. Drain your pasta and add it to the veggies. Co0k for 1-2 minutes.
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. If you have too much liquid, thicken with the corn starch, not enough add water.
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. Serve immediately with freshly grated cheese.