This pasta recipe is so full of flavor, you’ll think it came from your favorite Italian restaurant!
12 ounces gemelli or other tube shaped pasta
1 tablespoon olive oil
3/4 pound Italian sausage (can also use chicken sausage or bulk pork sausage)
1/2 cup diced onion
1 teaspoon chopped garlic
3/4 pound asparagus, ends trimmed and cut into thirds
1 tablespoon flour
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon kosher salt
Fresh black pepper to taste
1/2 cup chopped sun dried tomatoes in oil
Grated parmesan cheese for serving
Cook the gemelli just a minute or two shy of the package directions. Drain and set aside.
Heat oil in a large, 12 or 13 inch skillet over medium heat. Add the sausage, breaking up as it browns. Once the sausage has cooked through, add the onions and cook 5 minutes until the onions have softened. Add the garlic to the skillet and cook for one minute longer.
Add the asparagus to the pan and stir to combine with the sausage. Cook for 2-3 minute until the asparagus has turned a bright green color, then sprinkle the flour into the pan and stir to combine.
Pour the wine into the skillet and let it reduce, while scraping up the bottom of the skillet, for 2-3 minutes. Next add the chicken broth and stir, then bring the sauce to a simmer. Simmer the sauce for 2-3 minutes to thicken, then stir in the cream.
Season the sauce with the salt and pepper, then add sun dried tomatoes and cooked pasta to the skillet. Stir to combine the pasta with sauce and cook for 2-3 minutes.
Serve immediately in bowls and garnish with parmesan cheese and fresh black pepper if desired.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Keywords: pasta recipe, pasta with asparagus, pasta with sausage, dinner recipes, dinner ideas, gemelli pasta