Rotini with Sausage & Asparagus

I cooked with actual cream! Can you believe it?

I almost didn't make this recipe because of it, but I changed the regular sausage to chicken and the pasta to whole wheat so I figured a 1/2 cup cream shouldn't be too bad for an entire huge pasta dish. It was so yum and the fat was much appreciated as a special treat. You cant even see it that is how little there was. The leftovers where pretty fab as well

Rotini with Sausage and Asparagus

borrowed from The Olive Garden

INGREDIENTS:

1/2 lb Italian turkey or chicken sausage, sweet or hot, casing removed

2 Tbsp extra virgin olive oil

1 lb asparagus, fresh

1/2 cup heavy cream

1 lb. dried whole wheat rotini pasta, cooked according to package directions (my kids did eat some plain pasta so it wasn't a whole pound that went in. )

2 Tbsp butter

Parmesan cheese, grated

Salt and pepper to taste

DIRECTIONS:

Heat oil in non-stick sauté pan.

Add sausage.

While sausage is cooking, break up with spoon.

When sausage is completely cooked, drain fat.

Cut bottom 2” off asparagus stems (the inedible part), then cut remaining stem into 1” pieces.

Boil water in a separate pan for asparagus.

When it comes to a boil, put asparagus in water for 3 minutes once it returns to boil.

Drain and run cool water over it to stop cooking.

Combine asparagus and heavy cream.

Simmer 10-12 minutes over medium heat.

Add hot, drained pasta to asparagus cream sauce.

Add parmesan and butter.

Add cooked sausage and sauté until simmering.

Salt and pepper to taste.

Sweet Italian Chicken Risotto

Yummy for my tummy!

I love anything that can be cooked in one skillet. I like not having lots of dishes to clean, and it just makes it seem easier. Risotto can be tricky, its something I am eh, at and wish I could be better but it was really a great meal. I will repeat this one again with another flavor of sausage for sure. I checked out their site and just kind of mashed up a few of their recipes. For an on the fly didnt know what I was ending up with meal, it was a success. Leftovers were yummy too!

Sweet Italian Chicken Risotto

1-12oz package (cooked) Sweet Italian Chicken Sausage,cut into 1/4” slices (I used al fresco brand)

1 tbsp olive oil

1 cup chopped sweet onion

1 tbsp minced fresh garlic

½ tsp dried thyme

1-1/4 cups Arborio rice

1 cup Chardonnay or other dry white wine

4 cups chicken broth, low-sodium

3 cups chopped spinach

Directions:

Heat broth in a saucepan

In a heavy, large Dutch oven or saucepan, heat oil over medium heat.

Sauté sausage and onion until onion is translucent, about 3 minutes.

Add garlic and thyme and cook until garlic is fragrant, about 30 seconds

Add rice and wine; stir 1-2 minutes or until wine is absorbed

Add 2 cups of stock. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes

Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 10-15 minutes

Stir in spinach to wilt and 1/4 cup Parmesan; cook 1 minute or until heated throughout.

Season with 1/4 tsp black pepper.

Garnish with parsley and remaining cheese.

Serve immediately.