Gemelli with Asparagus and Sausage

By LRay

Start to Finish 40 Minutes

Servings Per Recipe 6 servings
Calories701
Total Fat (g)36
Saturated Fat (g)16,
Monounsaturated Fat (g)14,
Polyunsaturated Fat (g)4,
Cholesterol (mg)101,
Sodium (mg)1149,
Carbohydrate (g)63,
Total Sugar (g)4,
Fiber (g)4,
Protein (g)29,
Vitamin C (DV%)12,
Calcium (DV%)20,
Iron (DV%)30,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 bunches small or medium asparagus or 8 ounces broccoli florets
• 1 lb. gemelli or fusilli
• 1/2 cup pine nuts (optional)
• 1 lb. bulk Italian sausage
• 1 medium onion, chopped (about 1/2 cup)
• 1/3 cup whipping cream
• 1 tsp. kosher salt
• 1 cup sheep's milk or whole-milk ricotta
• Freshly ground black pepper
• 1/3 cup grated Parmigiano-Reggiano cheese
• 10 fresh basil leaves
• Ricotta cheese (optional)

Preparation

Step 1

1. Preheat oven to 325°F. Bring a large pot of water, with 1 Tbsp. salt added, to boiling. Cut top 2 inches from asparagus stalks (reserve asparagus stalks for another use; see "What About the Stalks?") Cook asparagus tips or broccoli in the boiling water for 3 to 4 minutes, just until tender. Using a large skimmer or long-handled strainer, transfer asparagus or broccoli to a colander. Rinse under cold running water to stop the cooking.

2. Return asparagus cooking water to boiling. Add the pasta; cook according to package directions, about 10 minutes, just until tender to the bite (al dente). While pasta is cooking, spread the pine nuts on a baking sheet and bake for about 10 minutes, just until golden.

3. Meanwhile, in a large skillet, cook sausage and onion until meat is browned and onion is tender; drain off fat. Add asparagus tips or broccoli, all except 1 tablespoon of the pine nuts, the cream, and salt. Simmer about 2 minutes. When pasta is almost done cooking, use a skimmer or long-handled strainer to transfer it to the skillet, reserving cooking water. Add ricotta, plenty of freshly ground black pepper, and about 1 cup of the pasta cooking water. Increase heat to high; toss until pasta is well coated, about 30 seconds. Add Parmigiano then toss again. Transfer to a large platter, top with reserved pine nuts and basil. Serve with additional ricotta.