Pasta with White Wine, White Asparagus, and Sausage

This recipe is perfect when you want a simple, delicious meal that doesn’t require too much prep! Feel free to substitute other vegetables or types of sausage (as long as they have a similar flavor profile), and your meal will likely still turn out absolutely scrumptious!

What You’ll Need:
Garlic
Shallots
White Wine
Fennel
White Asparagus
Better than Boullion or Chicken Broth
Chicken-Apple Sausage (or another semi-sweet sausage)
Parsley
Parmesan
Pasta of your choice.
Olive Oil

Directions:
Put pot of water on to boil for pasta.

Cut up sausage and brown, put aside.

Mince garlic and shallots (the more the merrier–about 4 cloves of garlic and 2 shallots will do) and cook in pan with olive oil.

Chop and add asparagus and fennel (about a bulb or a half a bulb depending on size)

Re-integrate sausage.

Add white wine and Better Than Bouillon, lower temp and allow sauce to reduce. Add a tablespoon of butter, for good measure. (about 5/10 minutes)

When pasta is ready drain, put a 1/2 cup of pasta water aside to thicken sauce if needed, and add sauce to pot.

Top with tons of freshly chopped parsley, parmesan, and grated pepper!

Featured photo by Prem Sichanugrist.

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