Recipes|Featured Main
Spring Sausage Pasta
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:4-6 Servings
Ingredients
- 12–16 ounces short pasta (penne, cavatappi, shells, or bowties)
- 1 pound ground Italian sausage (hot or mild)
- 2 tablespoons olive oil, as needed
- 1 large leek, white and light green parts only, thinly sliced and rinsed
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes, optional
- 1 bunch asparagus, trimmed and sliced into 1-inch pieces
- 1 cup quartered artichoke hearts (drained), optional
- 1 cup cherry tomatoes, halved
- 1 cup peas (fresh or frozen), optional
- Zest of 1 lemon
- ¾ cup freshly grated parmesan cheese, plus more for serving
- ¼ cup chopped fresh parsley or basil
- 2 tablespoons butter, optional
- Salt and freshly ground black pepper
- 12–16 ounces short pasta (penne, cavatappi, shells, or bowties)
- 453.59g ground Italian sausage (hot or mild)
- 25.56g olive oil, as needed
- 1 large leek, white and light green parts only, thinly sliced and rinsed
- 3 cloves garlic, minced
- 2.13g red pepper flakes, optional
- 1 bunch asparagus, trimmed and sliced into 1-inch pieces
- 236.59ml quartered artichoke hearts (drained), optional
- 236.59ml cherry tomatoes, halved
- 236.59ml peas (fresh or frozen), optional
- Zest of 1 lemon
- 177.44ml freshly grated parmesan cheese, plus more for serving
- 59.15ml chopped fresh parsley or basil
- 25.56g butter, optional
- Salt and freshly ground black pepper
Bring a taste of spring to your table with this bright, savory sausage pasta. Tender asparagus, sweet leeks and peas mingle with Italian sausage, lemon and fresh herbs for a fresh yet comforting bowl that feels cozy, colorful and just right for the season.
Preparation
STEP 1
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water before draining.
STEP 2
In a large skillet over medium heat, cook sausage, breaking it up into crumbles, until browned and cooked through. Remove to a plate, leaving a bit of fat in the pan (add olive oil if needed).
STEP 3
Add leeks to the skillet and cook until softened, about 3–4 minutes. Stir in garlic and red pepper flakes and cook for 30 seconds.
STEP 4
Add asparagus (and artichokes if using). Cook 3–4 minutes until just tender but still bright. Add cherry tomatoes and cook until they begin to soften and release juices. Stir in peas during the last minute of cooking.
STEP 5
Return sausage to the pan. Add drained pasta and a splash of reserved pasta water. Toss to coat.
STEP 6
Remove from heat and stir in parmesan, lemon zest, fresh herbs, and butter if using. Add more pasta water as needed to create a light, glossy sauce. Season with salt and plenty of black pepper.
STEP 7
Serve hot with extra parmesan and a drizzle of olive oil.