Ingredients:

  • 1 lb (450g) Gemelli or Penne pasta
  • 1 tbsp (15ml) Salt
  • 1 lb (450g) Italian Sausage
  • 2 tbsp (30ml) Extra virgin olive oil
  • 3 cloves (15g) Garlic, minced
  • 1 medium (60g) Shallot, finely diced
  • 1 lb (450g) Asparagus, woody ends trimmed, cut into 2-inch pieces
  • ½ cup (15g) Fresh basil, chiffonade
  • ½ cup (50g) Freshly grated Parmesan cheese
  • ½ cup (120ml) Reserved pasta water
  • ½ tsp (3g) Red pepper flakes
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package instructions.
  2. Before draining the pasta, reserve at least 1 cup of the starchy pasta water. Drain the rest.
  3. Heat olive oil in a Dutch oven over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned and developed a deep crust (approx. 6-8 minutes).
  4. Push the sausage to the sides of the pan, leaving the rendered fat in the center. Add diced shallots and sauté for 2 minutes until translucent.
  5. Stir in the minced garlic and red pepper flakes; cook for 30-60 seconds until fragrant.
  6. Toss in the asparagus pieces and sauté for 3-5 minutes until bright green and crisp-tender.
  7. Reduce heat to medium. Add the undercooked pasta, ½ cup of reserved pasta water, and the grated Parmesan cheese.
  8. Stir vigorously for 2 minutes to create a velvety glaze. Fold in fresh basil and season with black pepper.