Gemelli with Asparagus and Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 bunch(es) small or medium asparagus or 8 ounces broccoli florets |
1 pound(s) gemelli or fusilli |
1/2 cup(s) pine nuts (optional) |
1 pound(s) bulk italian sausage |
1 medium onion, chopped (about 1/2 cup) |
1/3 cup(s) whipping cream |
1 teaspoon(s) kosher salt |
1 cup(s) sheep's milk or whole-milk ricotta |
freshly ground black pepper |
1/3 cup(s) grated parmigiano-reggiano cheese |
10 fresh basil leaves |
Directions:
1. Preheat oven to 325 degrees F. Bring a large pot of water, with 1 tablespoon 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 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.
4. Note If pasta is too dry, add additional pasta water until desired consistency is reached
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