Ingredients:
- 12 oz strozzapreti pasta (or penne/fusilli)
- 8 oz Italian sausage (mild or spicy, casings removed)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons whole grain mustard or Dijon mustard
- 1/2 cup heavy cream or crème fraîche
- 1/4 cup dry white wine (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions:
1. Cook the pasta:
- Bring a large pot of salted water to a boil. Add the strozzapreti pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
2. Cook the sausage:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Transfer the cooked sausage to a plate and set aside.
3. Sauté the asparagus:
- In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes, until soft and translucent.
- Add the garlic and cook for another minute until fragrant.
- Add the asparagus pieces, season with a little salt and pepper, and cook for about 4-5 minutes, until the asparagus is tender but still slightly crisp.
4. Make the mustard sauce:
- If using, pour in the white wine and let it simmer for 1-2 minutes, reducing slightly.
- Stir in the mustard and heavy cream (or crème fraîche). Bring the sauce to a gentle simmer, letting it thicken for 2-3 minutes.
- Return the cooked sausage to the skillet and stir to combine. Season with red pepper flakes if desired, and adjust salt and pepper to taste.
5. Combine the pasta and sauce:
- Add the cooked pasta to the skillet with the sausage, asparagus, and sauce. Toss everything together, adding a bit of the reserved pasta water if needed to loosen the sauce and coat the pasta evenly.
6. Garnish and serve:
- Serve the pasta hot, garnished with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese.
Tips:
- If you prefer a richer sauce, add a bit more heavy cream or a knob of butter.
- For extra brightness, finish the dish with a squeeze of fresh lemon juice.
- Substitute the asparagus with broccoli or green beans if desired.
This Sausage, Asparagus, and Mustard Strozzapreti is a delightful balance of flavors, combining the savory sausage, fresh asparagus, and the tangy mustard cream sauce for a hearty and satisfying meal!