Rotini with Sausage and Asparagus

By merlin

Olive Garden

Ingredients

• 1/2 lb Italian sausage, sweet or hot, casing removed
• 2 tbsp extra virgin olive oil
• 1 lb asparagus, fresh
• 1/2 heavy cream
• 1 lb rotini,pasta, cooked according to package directions
• 2 tbsp butter
• Parmesan cheese, grated
• Salt and pepper to taste

Preparation

Step 1

Heat oil in non-stick saute pan. Add sausage. While sausate is cooking, break up with spoon, cook, drain fat.
Cut bottom 2-inches off asparagus stems (the inedible part), then cut remaining stems into 1-inch pieces. Place in a seperate pan, cook in boiling water for about 5 minutes. Drain and allow to cool. Remove tips from asparagus and set tips aside. Combine asparagus and heavy cream. Simmer 10-13 minutes over medium heat. Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Add cooked sauce. Salt and pepper to taste. Transfer to a large platter. Garnish with asparagus tips and serve.