Orecchiette with Italian Sausage and Asparagus
Ingredients
- ½ tspkosher salt
plus more for the pasta water
- 1 lborecchiette
- 1 lbmedium asparagus
cut into 1 1/2-inch pieces
- 2 tbspsalted butter
- 1 lbsweet or hot Italian sausage
casings removed
- 4garlic cloves
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 1 cchicken broth
- 1 cheavy cream
- 1 cparmesan cheese
plus more for topping
- Grated zest and juice of 1 lemon
- ¼ cfresh basil
Directions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the asparagus during the last 2 minutes. Drain the pasta and asparagus.
- 2
Meanwhile, melt the butter in a large Dutch oven over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
- 3
Add the garlic, salt, black pepper, and red pepper flakes to the sausage and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and cook 1 minute, scraping up the bottom of the pot. Reduce the heat to medium-low and stir in the heavy cream. Simmer until thickened, 3 to 4 minutes. Reduce the heat to low and stir in the parmesan, lemon zest, and lemon juice.
- 4
Add the pasta, asparagus, and basil to the pot and stir to coat. Serve with parmesan for topping.<br/>
Orecchiette with Italian Sausage and Asparagus
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