This sausage asparagus parmesan pasta was a “throw together” dinner. I had thawed out some ground sausage to make over the weekend and never got around to it. I also had some asparagus in the fridge that needed to be used. This was super easy and ready in 20 minutes which made it perfect for midweek dinner.
We really don’t eat a lot of sausage, but when we do, it’s from my favorite farm in Southwest VA called Polyface. I love the way that the farmer, Joel Salitin, treats animals and environment. I feel better knowing that the pigs got to roam freely in the pastures, enjoy the sunshine and live how pigs are supposed to live. If you don’t already have a local farmer that you love and know, I urge you to check out your local farmers market and find one that you want to support. I feel good supporting farms who grow food the way it’s supposed to be, feeding my family healthier and organic meat without nitrites, preservatives and additives, and taking less of a toll on the environment as Polyface’s farming practices are sustainable.
Sausage asparagus parmesan pasta
1 bunch of asparagus, cleaned and trimmed
2 tablespoons extra virgin olive oil, divided
1/4 cup grated Parmesan cheese
1 lb box pasta of your choice (I picked an organic whole wheat penne)
1 lb ground sausage (mild, hot or breakfast sausage are all fine)
Salt and pepper
1. Preheat oven to 400 degrees. On a baking sheet, add your trimmed asparagus, 1 tablespoon olive oil, and salt and pepper to taste (about 1/2 tsp of each). Roast for 20 minutes.
2. While the asparagus is roasting, boil your water and cook pasta according to the instructions on the box. Add 1/2 tsp of salt to the pot to season the pasta from the inside.
3. Also while the asparagus is roasting and your pasta is boiling, brown the sausage in a frying pan over medium high heat. Once it is browned, transfer it to a plate or bowl that is lined with paper towels to absorb some of the grease.
4. Check the pasta for doneness. When you reach al dente, drain it and return it to the pot. DO NOT RINSE IT!! You want some of the starch to bind with the cheese.
5. When the asparagus is done, cut it into bite size pieces. Add asparagus, sausage, and parmesan to the pot. Add 1 tablespoons olive oil and stir. I don’t recommend adding salt and pepper until testing your season at this point. You may already have enough salt from the asparagus, sausage and cheese and enough pepper from the sausage. If not, add salt and pepper to your liking at this point.